Spinach and Artichokes in Puff Pastry |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These spinach and artichoke appetizers only look difficult to make. The secret is puff pastry. Simply spread the filling over the pastry, slice, and bake. Ingredients:
1 (10-ounce) package frozen chopped spinach, thawed |
1 (14-ounce) can artichoke hearts, drained and chopped |
1/2 cup mayonnaise |
1/2 cup grated parmesan cheese |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1/2 teaspoon pepper |
1 (17.3-ounce) package frozen puff pastry |
Directions:
1. Drain spinach well, pressing between layers of paper towels.
2. Stir together spinach, artichoke hearts, and next 5 ingredients.
3. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
4. Bake at 400° for 20 minutes or until golden brown.
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