Chicken Spinach Cheese Swirls

Filling

1. Blend spinach, chicken, green onion, egg, cheese & marinara sauce, aim for small chunks.
2. Add garlic powder, salt and pepper to your preference.

Pastry

1. Thaw pastry. Load with filling while it softens. roll as soon as the pastry becomes pliable and will not crack as it rolls (soft enough to roll but before it turns gooey).
   
2. Spread half the mixture on the pastry sheet leaving 1" clear one end and a 0.25" inch the other end.
3. Fold the 0.25" edge of pasty over and start to roll the sheet evenly working towards the 1" clear end.
4. Wet the inside edge of the 1" section with milk, water, egg or sauce and finish rolling
5. Slice the sheets into 9 pieces. Cooking times will vary depending on size so make them as similar.

Cooking

1. Heat oven to 400F (adjust if to pasty instructions)
2. Lay flat side down on greased baking tray
3. Cook for 15 minutes one side.
4. Flip and cook additional 10 minutes (flipping is optional)
5. Use visual on extra time as it can vary depending on size of slices, filling and oven.
6. Pastry should be a lovely light golden color and swirls cooked all the way to the center.

Top Tips

1. Avoid using a cheese or meat that releases oil during cooking and this will make the pasty greasy and not crisp.
2. This recipe is highly adaptable interchange ingredients as you wish

Acknowledgement

1. This recipe was an adaption of the original Pepperidge Farm Pastry recipe