Spinach Gruyere Puff Pastry

Spinach Gruyere Puff Pastry
Paula Deen

1 10oz pack frozen chopped spinach, thawed
4 TBL butter, divided
1 cup sliced fresh mushrooms or 1/4 cup sun dried tomatoes, chopped
4 oz gruyere chs, grated
1 pack frozen puff pastry, thawed

* Drain thawed spinach well
* Melt 2 TBL butter in skillet over med heat. Add mushrooms. Cook 5 min. (If subbing sun dried tomatoes for mushrooms just add them w/ butter & go straight to the next step)
* Stir in spinach & cheese. Mix well & set aside.
* Roll 1 pastry sheet to 13X11.
* Melt 2 TBL butter. Brush butter over pastry. * Spread 1/2 mixture over butter & roll up in a jelly roll fashion.
* Repeat w/ 2nd pastry & wrap in plastic wrap for 10 minutes up to 2 days.
* Cut rolls in 1/4 inch slices & placed on greased baking sheet. Bake at 350 for 15 to 20 min until golden brown.

Note: I prefer the sun dried tomatoes for the color & flavor. When I made it w/ mushrooms tey didn't really add much to it. Also, I brushed an egg wash over them before baking.

Antipasto Kabobs

Antipasto Kabobs

Misslisa via pointlessmeals.blogspot.com (found on Pinterest)

This is a fun twist on traditional antipasto salad. These would be great to serve as a holiday party appetizer too!
serves 16 ( 2 points+)

9 oz. refrigerated cheese tortellini

½ c. balsamic vinegar

¼ c. grated Parmesan cheese

2 tsp. dried basil

2 T. Dijon mustard

1 T. olive oil

2 tsp. honey

¼ tsp. pepper

1 can (14 oz. ) artichoke hearts packed in water, quartered

grape tomatoes

½ green pepper, cut into 1" pieces

½ red bell pepper, cut into 1" pieces

1 can pitted black olives, drained

¼ lb. thinly sliced deli ham, cut into strips

8 slices hard salami, halved

In a large pot, boil tortellini until pasta rises to the top of the water. Drain and rinse in cold water.

In a large gallon sized ziplock bag, combine the next 7 ingredients ( through pepper). Add tortellini, artichokes, tomatoes, peppers, olives and ham. Do not marinate the salami. Seal and turn to coat. Refrigerate several hours or overnight.

Thread each kabob with artichokes, tomatoes, peppers, olives, ham, tortellini, and salami. Discard any remaining marinade.