Spinach Cheese Swirls

(Image and Recipe from Pepperidge Farms recipe website)
Ingredients

1/2 pkg. Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/2 cup shredded Muenster cheese OR Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 tsp. garlic powder
1 pkg. (about 10 oz.) frozen chopped spinach, thawed and well drained

Directions

THAW pastry sheet at room temperature 40 min. Preheat oven to 400°F. Mix egg and water. Set aside. Mix Muenster cheese, Parmesan cheese, onion and garlic powder.

UNFOLD pastry on lightly floured surface. Brush with egg mixture. Top with cheese mixture and spinach. Starting at short side, roll up like a jelly roll. Cut into 20 (1/2") slices. Place on baking sheet. Brush with egg mixture.

BAKE 15 min. or until golden. Serve warm or at room temperature. Makes 20 appetizers.

Cauliflower and Ham Gratin

Serves: 4

2 T. unsalted butter
1 medium onion sliced
8 oz. ham steak, cut into 1/2" pieces
1 1/2 c. heavy cream
1/2 c. whole milk
4 oz. goat cheese, crumbled
Kosher salt and pepper
1 head cauliflower, cut into florets
3 T. bread crumbs
8 sprigs thyme

• Heat oven to 400 degrees.
• Melt butter in a large saucepan over medium-high heat. Add the onion and cook until softened and light golden brown, about 6 minutes. Add the ham and cook, 2 minutes. Add the cream, milk, cheese, 1/4 tsp. salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat to medium-low.
• Simmer until thickened, about 4 minutes. Add the cauliflower.
• Transfer to a 2 quart casserole dish and sprinkle with bread crumbs and thyme. Cover with aluminum foil.
• Bake for 20 minutes. Uncover and continue baking until cauliflower is tender, 15 to 20 minutes. Remove from oven and let rest at least 5 minuts before serving.

From: REAL SIMPLE magazine - NOVEMBER 2007 issue.
Made this last night and it was delicious! I used two bags of precut cauliflower florets, goat cheese with fine herbs. Do not skip the fresh thyme step - it made it taste so good!