Shelly's Recipe

Artichoke-Spinach Pinwheels

Category: Roll Ups / Pinwheels

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

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.
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.

To Make Ahead: Prepare and slice pinwheels as directed. Freeze in a single layer on waxed paper-lined baking sheets. Once frozen, package in freezer bags, separating layers with waxed paper and freeze for up to 1 month. Place frozen pinwheels cut side down on greased baking sheets. Bake at 400 for 20-24 minutes or until golden brown.