Artichoke and Spinach Swirls |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 40 |
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Flaky puff pastry holds a creamy artichoke and spinach filling. Ingredients:
1 (17.3 ounce) package pepperidge farm® puff pastry |
1/2 cup mayonnaise |
1/2 cup grated parmesan cheese |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/2 teaspoon ground black pepper |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
1 (14 ounce) can artichoke hearts, drained and chopped |
Directions:
1. Thaw the pastry sheets at room temperature for 40 minutes or until they're easy to handle. Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichokes in a small bowl until the ingredients are mixed.
3. Unfold 1 pastry sheet on a lightly floured surface. With the short side facing you, spread half of the spinach mixture on the pastry to within 1-inch of the edges. Starting at the short sides, roll up like a jelly roll. Repeat with remaining pastry sheet and spinach mixture.
4. Cut each roll into 20 (1/2-inch) slices. Place 2 inches apart on prepared baking sheets.
5. Bake for 15 minutes or until golden. Remove from the baking sheet and cool slightly on a wire rack. Serve warm or at room temperature. Makes 40 pastries.
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