Original Creole Seasoning 
Lite Creole Seasoning 
Tony’s Creole Gumbo Puffs
Make your gumbo handheld with this Gumbo Puff recipe from @ChefBradleyBayou. Made with Tony's Instant Roux mix,…
Get RecipeWhether for St. Patrick’s Day, a party, or just a night in with the family, these savory and cheesy Spinach Pinwheels by Kait’s Kitchen will take your appetizer game from bland to WOW! If you are looking to cut down on salt without losing flavor, use Tony’s Lite Creole Seasoning.
Ingredients
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1 Sheet Frozen Puff Pastry Dough
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5 Ounces Frozen Spinach, Thawed and Drained Well
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3/4 Cup Monterey Jack Cheese
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1/2 Teaspoon Tony’s Original Creole Seasoning (or Lite Creole Seasoning)
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1 Egg + 1 Tablespoon Water
- Clear
Directions
- Remove one sheet of puff pastry dough from the package (comes in a pack of 2), and let defrost on your counter for 20 minutes. Ensure frozen spinach has been thawed and drained well.
- Preheat oven to 400°F.
- Whisk together the egg and water and then brush on the puff pastry dough. You will have half of this mixture remaining after brushing.
- Combined thawed spinach, Monterey Jack cheese and Tony’s Original Creole Seasoning (or Lite Creole Seasoning) in a medium bowl and mix well.
- Spread this mixture on the puff pastry dough, pressing gently into the dough.
- Starting from one side, tightly roll the puff pastry, forming a pinwheel.
- If the pastry is not cold to the touch, put it in the fridge or 5 minutes. If it is cold, start slicing the dough with a sharp knife into 16 pinwheels.
- Line a baking sheet with parchment paper and place the pinwheels on it, giving at least 2 inches between each pinwheel.
- Brush each pinwheel with egg wash and then bake for 20 minutes, or until golden.
- Let cool on a cooling rack for 5 minutes and then dig in!
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from our Cajun Country Cookbook
Jalapeño Butter Pork Butt
This Smoked Pork Butt by @FirehouseGrub is cooked low and slow, and falls right off the…
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