Easy Puff Pastry Spinach Artichoke Spirals
Just mix and roll this is so easy to make!…a delicious spinach/artichoke filling rolled into puff pastry but don’t wait until the holidays to make them these can enjoyed anytime!
Notes from our test kitchen; for easy rolling make certain that the puff pastry sheets are completely thawed, to thaw leave the sheets out at room temperature for about 40-50 minutes
Yield 40 spirals (estimated)
Ingredients:
1 (17.3 ounce) package frozen puff pastry (2 sheets, such as Pepperidge Farm Puff Pastry)
1/2 cup mayonnaise (such as Hellman’s mayonnaise, do not use salad dressing)
1 large garlic clove minced (or use 1 teaspoon garlic powder)
1/2 cup freshly grated Parmesan cheese
pinch cayenne pepper
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper, or to taste
1 (10-ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry to remove all moisture)
1 (14-ounce) can artichoke hearts, drain and chopped
Instructions:—————————————————
Line a large baking sheet with parchment paper.
In a bowl combine the mayonnaise with garlic, Parmesan cheese, cayenne pepper, onion powder and black pepper; mix thoroughly.
Mix in spinach and chopped artichokes.
Unfold 1 puff pastry sheet on a lightly floured surface.
With the short side facing you spread half of the spinach mixture onto top of the pastry sheet to within 1-inch of the edges.
Starting at the short edge then roll up jelly-roll style.
Repeat with remaining puff pastry sheet and spinach mixture.
Using a serrated knife slice each roll into 20 (1/2-inch) slices.
Place the slices 2-inches apart onto baking sheet.
Bake at 375 degrees F for 15 minutes or until golden brown.
Serve warm or room temperature.
Posted on recipezazz.com
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Hi,
Had everything ready to go and realized there was no oven temperature in the recipe!! I checked other pinwheel recipes on Pepperidge Farm’s site and did mine at 400. Thought I would let you know to update your recipe with this information.
Karen