Spinach and Artichoke Pinwheel Appetizers

Ingredients

• 1  (10-ounce) package frozen chopped spinach, thawed
• 1  (14-ounce) can artichoke hearts, drained and chopped(I use 1/2 marinated artichokes and 1/2 reg-it gives them more flavor)
• 1/2  cup  mayonnaise (I use light safflower mayo)
• 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

Preparation

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-fourth 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.)
Bake at 400° for 20 minutes or until golden brown.

I doubled my recipe and used a jar of marinated artichokes and a can of artichoke hearts.

 

Drain thawed spinach making sure that all liquid is squeezed out.  I used a spoon and a fine strainer.  You can also use cheesecloth and wring out all liquid.

Mix all ingredients in a large bowl.

Roll out pastry dough and make an even, smooth surface with a rolling pin.  Spread mixture onto pastry leaving a small border on each end.

Roll up in a jelly roll fashion.  Wrap in plastic wrap and freeze in a ziploc bag until ready to use.

Thaw on countertop for 20-30 minutes.  You want them to still be very firm.  Slice into 1/2 inch slices.  Mix 1 egg and 1 tbsp water in a small dish.  Brush egg mixture on each piece before baking.