TREE SPINACH RECIPES

Steps:

• Preheat oven to 375° and line a large baking sheet with parchment paper. In a large bowl, stir cream cheese, artichoke hearts, spinach, Parmesan, sour cream, garlic, and lemon zest and red pepper flakes (if using) until combined. Season mixture with salt and pepper. Unroll both pastry sheets onto baking tray, and use a pizza cutter or knife to cut a Christmas tree shape into the dough; reserve scraps. Remove top tree cut-out, and spread cream cheese mixture on bottom layer. Sprinkle with mozzarella then top with second tree cutout.  Cut a star out of reserved puff pastry scraps and place on top of tree. Using a pizza cutter or knife, cut 1/2" thick "branches" on either side of tree, being careful to leave a 1" section in the center. Gently lift and twist each "branch". In a small bowl, mix together butter and garlic powder. Brush all over tree and star and bake until golden, 30 minutes.

Steps:

• Preheat oven to 350° and line a large baking sheet with parchment paper. In a food processor, pulse 1 1/2 cups of the California walnuts, Italian seasoning, fennel, onion powder, smoked paprika, sweet paprika, garlic powder, and 2 tablespoons of the oil until walnuts are finely chopped and starting to clump together, about 15 seconds. Scrape the walnut mixture into a medium bowl and stir in the spinach and goat cheese. Season with salt and pepper. On a lightly floured surface, unroll the crescent sheets. Using your fingers press together the seams. Spread a thin layer of walnut mixture onto each rectangle. Starting with one long side, roll up each rectangle. Cut each roll into 8 slices. Arrange on the baking sheet in the shape of a tree. Brush the pinwheels with the remaining 2 tablespoons of oil. Bake until golden, about 32 minutes.  Meanwhile, drizzle a small plate with oil and brush into an even layer. Combine the remaining 1/2 cup California walnuts and sugar in a small skillet. Cook, stirring constantly, until sugar is melted and golden, about 3 minutes. Scrape onto the prepared plate and let cool. Serve buns warm or at room temperature adorned with the dried cranberries and candied walnuts.