Artichoke-Spinach Pinwheels |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 24 |
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This is my type of holiday recipe. You can assemble them, freeze the unbaked pinwheels and bake them directly from the freezer. What convenience!Donna Lindecamp, Morganton, North Carolina Ingredients:
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1/2 cup grated parmesan cheese |
1/2 cup mayonnaise |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
1/2 teaspoon pepper |
1 package (17.3 ounces) frozen puff pastry, thawed |
Directions:
1. In a small bowl, combine the first seven ingredients. Unfold puff pastry. Spread the artichoke mixture over each sheet to within 1/2 in. of edges. Roll up jelly-roll style. Wrap in plastic wrap; freeze for 30 minutes.
2. Using a serrated knife, cut each roll into 12 slices. Place cut side down on greased baking sheets. Bake at 400° for 18-22 minutes or until golden brown. Yield: 2 dozen.
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