Posts Tagged ‘puff pastry’

Rustic Spanakopita

Homemade spanakopita just got easier. With a puff pastry crust, this rustic version is quick, easy, and tastes like a flaky crust spinach and cheese pizza.

Rustic Spankakopita 4
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Pizza Swirls

Do you ever make-up an idea for dinner spontaneously while starring at the contents of your fridge? Well that’s how these guys were created.

I have a very bad habit of not planning subsequent meals with leftover ingredients from another, which results in a fridge/freezer full of random things  and unfortunately find their way to the trash before I use them. Thankfully, every now and then I figure out a way to mesh some of them together into something super tasty (and sometimes it’s just “meh” and never shows it’s face on here).

On this occasion I brought together a leftover sheet of puff pastry, deli sliced salami, shredded Mozzarella, and homemade pizza sauce. All rolled together these created what would be an appetizer, but when you eat 10 of them in one sitting I am pretty sure it ends up being classified as dinner. But can you really blame me? Just look at their flaky loveliness!

P.S. Be sure to check out the sneak peak of Steph’s Bite By Bite’s bake sale, going on tomorrow! I am contributing my Lunch Lady Peanut Butter Cookies.

One year ago: Caramelized Honey Dijon Chicken Wrap


Makes 20 pieces


1/2 of a 17.3 oz. package of puff pasty sheets (1 sheet), thawed

1 egg

1 Tbsp water

1/2 cup Mozzarella, shredded

1/4 cup Parmesan, shredded

1/4 tsp dried oregano

1/8 tsp garlic powder

1/8 tsp crushed red pepper flakes

9 slices salami (or use pepperoni)

Pizza sauce, for dipping


  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
  2. Beat egg and water in a small bowl. In a separate medium bowl, stir together the cheeses and seasonings.
  3. Unfold the pastry sheet on a lightly floured surface. Brush with egg mixture. Top with cheese mixture and then overlay the salami slices.
  4. Starting with the short side closest to you, roll up like a jelly roll. Cut into 20 quarter-inch pieces and place on baking sheets. Brush with egg mixture and bake for 15 minutes or until golden. Serve with pizza sauce.

Source: Adapted from the Pepperidge Farm Puff Pastry Sheets box.

Chicken Pot Pie Wellington – Dinner@6 American Express Gift Card Giveaway

FoodBuzz paired up with American Express, and has selected 20 food bloggers, myself included, to create an original recipe with six ingredients or less as part of the Dinner@6 program. They will be selecting one favorite recipe from the twenty to win a $600 American Express gift card!

For this contest, I came up with a variation of chicken pot pie by making it into a wellington-type meal. Not only does it have just six ingredients (not counting salt, pepper, oil and water), but it’s quick and easy to make, yet looks like you spent a lot of time preparing it. The golden flaky crust is wrapped around a juicy chicken breast which has been surrounded by onion and chive cream cheese, vegetables, and cheddar cheese. In other words, delicious.

Also as part of this Dinner@6 contest sponsored by Blue Cash PreferredSM, American Express provided me with a $100 gift card to give out to one lucky commenter. Sound off in the comments for a chance to win! What is your favorite six-ingredient recipe?

PRIZE: $100 American Express® gift card

HOW TO ENTER: Leave a comment with your favorite six-ingredient recipe (salt, pepper, water, and oil do not count towards the total). Winner will be chosen at random. Giveaway ends on September 30, 2011 at 11:59 pm EST. Official rules. -*-GIVEAWAY ENDED-*-


Serves 4


4 boneless, skinless chicken breasts

Salt and pepper

1 Tbsp olive oil

1 sheet puff pastry, thawed

1 cup shredded cheddar cheese

1 cup frozen mixed vegetables, thawed

4 Tbsp onion and chive reduced fat cream cheese

1 egg whisked with 1 Tbsp water


  1. Preheat oven to 400 degrees. Line a baking sheet with foil and lightly coat with non stick cooking spray, set aside.
  2. Salt and pepper both sides of the chicken breasts. In a large skillet, heat oil over medium. Add chicken and cook 8 minutes per side, or until browned. Transfer to a plate to cool.
  3. Roll out the puff pastry on a floured work surface into a 14-inch square. Cut into four 7-inch squares.
  4. Place 1/4 cup cheddar in the middle of each square, followed by a 1/4 cup vegetables. Place a chicken breast over the cheese and vegetables, and spread a tablespoon of cream cheese over each.
  5. Lightly brush the edges of the pastry with water. Fold the pastry up and over the chicken and press to seal. Place wrapped chicken, seam-side down, on the prepared baking sheet. Brush with egg mixture and bake for 20 minutes or until golden brown.

Source: The Spiffy Cookie original

Disclosure: This post part of the Foodbuzz Tastemaker program with American Express. Opinions are my own.

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