Bacon-Spinach Pinwheels

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I know we're really not suppose to relate food to emotional comfort.

But these little things equal pop-in-your-mouth-happiness.

Savory, buttery happiness. 

And, just because it's time for a blogging reality check, let me zoom out a little for ya.

See?  These make you happy!

Freeze some to easily enjoy at a later date.

Bacon-Spinach Pinwheels
Makes 48 1/2-inch pieces

1 package frozen puff pastry, thawed (I used Pepperidge Farm)
6 slices bacon, cooked and crumbled
8 ounces (1 package) cream cheese, softened
1 cup (packed) fresh spinach, chopped
1/2 teaspoon chopped fresh chives
1/2 teaspoon chopped fresh sage
1/4 teaspoon garlic powder
Freshly ground black pepper, to taste
1/2 cup grated Swiss cheese
1/4 cup grated Parmesan cheese

Using a sturdy wooden spoon in a medium bowl, mix together the bacon, cream cheese, spinach, chives, sage, garlic powder and pepper.  Stir in cheeses.

Lay the thawed pastry sheets on a lightly floured surface (like a cutting board).  Spread the cheese/bacon mixture evenly over the pastry.  Beginning with the end nearest you, roll up the pastry in a direction away from yourself. 

Slightly stretch the roll out (gently tug the ends).  Using a serrated knife, slice the roll into 1/2-thick pieces. 

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper, and place the pinwheels about an inch apart.  Bake for 15 minutes, until golden brown.  Serve warm.

(To freeze:  freeze pinwheels on a baking sheet.  Once frozen, transfer pinwheels to a freezer storage bag (Zip-Lock).  To reheat, bake at 400 degrees for 15-20 minutes until golden brown.)

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