Spinach And Artichokes In Puff Pastry2013-06-20
Great at holiday time as it can be done ahead
- 1 10 oz package frozen chopped spinach, thawed
- 1 14 oz can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 2/3 cup grated parmesan cheese
- 1 tsp onion powder
- 2 tsp garlic powder
- 1/2 tsp pepper
- 1 17.3 oz package frozen puff pastry sheet
Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients.
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, jelly-roll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2 inch thick slices.
Rolls may be frozen up to 3 months. Thaw before baking
Bake at 400F for 20 minutes or until golden brown.