Heat oven to 425 degrees F. Cover Rectangle Stone with Parchment
Place drained spinach on paper towels and press to remove excess
moisture. Chop carrots and onion using Food Chopper. Place spinach,
carrots, onion, mayonnaise and seasonings in Classic Batter
Bowl. Shred cheese into Bowl using Deluxe Cheese Grater; mix
Lightly sprinkle flat side of Grooved Cutting Board with flour.
Using floured Dough and Pizza Roller, roll half of pastry into
a 12-inch square. (wrap remaining pastry in plastic wrap and
refrigerate until ready to use.) Cut rolled pastry into sixteen
3-inch squares using Pizza Cutter. (Do not separate squares.)
Using Small scoop, place a scant scoop spinach mixture in center
of each square. Flatten slightly with back of scoop. Combine
egg and water. Using Pastry Brush, brush egg mixture over cut
lines in pastry and around outside edge of large square. For
each appetizer, bring two opposite corners of each square up
over filling, pinch together firmly and twist. Place on Stone.
Brush appetizers with egg mixture.
Bake 17 to 18 minutes or until golden brown.
Remove to serving
platter using Mini-Serving Spatula.
Repeat with remaining pastry
and spinach mixture.
Yield: 32 appetizers
Per appetizer: 113 calories; 2 g protein; 9g fat; 7g carbohydrate;
85 mg sodium
Cook's Tip: The spinach mixture can be made ahead of time and
refrigerated, but assemble and bake the puffs just before serving.