Shelly's Recipe

SPINACH AND ARTICHOKES IN PUFF PASTRY

Category: Hot

1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 (14 oz) can artichoke hearts, drained and chopped
1/2 cup mayonnaise and grated parmesan cheese
1 tsp onion powder and garlic powder
1/2 tsp pepper
1/4 tsp salt
1 1/2 (17.3) oz pkgs frozen puff pastry, thawed at room temperature for 30 minutes

Stir together spinach and next 7 ingredients. Unfold 1 sheet pastry and place on a lightly floured surface. Spread 1 cup of the spinach mixture evenly over pastry sheet, leaving a 1/2 inch border. Roll up jelly-roll fashion, pressing to seal seam; wrap in plastic wrap.

Repeat procedure twice with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2 inch thick slices. Place on ungreased baking sheets. Bake at 400 for 15 minutes or until golden brown.

NOTE: Rolls may be frozen up to 3 months before slicing and baking.