Spinach and Artichoke Pinwheel Appetizers are a delicious combination of puff pastry dough, spinach, marinated artichokes and Parmesan cheese.  
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Spinach and Artichoke Appetizers

*Recipe from Southern Living Magazine, November 2000
Course Appetizer
Prep Time 1 hour 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Author Amee

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

Instructions

  • 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.