VEGGIE CREAM CHEESE PINWHEELS RECIPES

Steps:

• Heat oven to 425°F. Remove pie crusts from pouches; place flat on work surface. With rolling pin, roll each crust into 12-inch round. With 3 1/2-inch round cookie cutter, cut 22 rounds from crusts, rerolling scraps as necessary. Press 1 round in bottom and up side of each of 22 ungreased regular-size muffin cups. Set aside.
• In medium bowl, beat cream cheese and eggs with electric mixer on medium speed until smooth and creamy. Stir in spinach, bell pepper, green onions, salt and pepper until well mixed. Stir in cheddar cheese. Spoon 2 tablespoons filling into each crust-lined muffin cup.
• Bake 13 to 18 minutes or until filling is set and crust is golden brown. Cool in pan 10 minutes. Remove from pan to serving platter. Serve warm. Cover and store leftovers in refrigerator.

Steps:

• In a large resealable bag, combine the olive oil, soy sauce, red wine, Worcestershire sauce, mustard, lemon juice, 1 clove of garlic, Italian seasoning and pepper. Squeeze the bag to blend well. Pierce the flank steak with a knife, making small slits about 1 inch apart. Place the steak into the bag, and seal. Refrigerate overnight to marinate.
• Preheat the oven to 350 degrees F (175 degrees C).
• Crush the remaining clove of garlic on a cutting board with a large chef's knife. Sprinkle the salt over the garlic, and scrape with the flat side of the knife to make a paste.
• Remove the steak from the bag, and discard marinade. Spread the garlic paste over the top side of the steak. Place layers of chopped onion, bread crumbs, spinach, and cheese over the garlic. Roll the steak up lengthwise, and secure with kitchen twine or toothpicks. Place the roll in a shallow glass baking dish.
• Bake uncovered for 1 hour in the preheated oven, or until the internal temperature of the roll is at least 145 degrees F (63 degrees F) in the center. Let stand for 5 minutes to set, then slice into 1 inch slices to serve.