Spinach and Artichoke Appetizers
*Recipe from Southern Living Magazine, November 2000
10-ounce package frozen chopped spinach, thawed
14-ounce can artichoke hearts, drained and chopped(I use 1/2 marinated artichokes and 1/2 reg-it gives them more flavor)
I use light safflower mayo
grated Parmesan cheese
17.3-ounce package frozen puff pastry
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.