Spinach and Artichoke Pinwheels

Spinach and Artichoke Pinwheel Appetizers are a delicious combination of puff pastry dough, spinach, marinated artichokes, and Parmesan cheese. You should get about 12 slices per roll. *Adapted from Southern Living magazine. November 2000.

Course Appetizer

Cuisine American

Prep Time 10

Cook Time 20

Thawing and Freezing Time 1

Total Time 1 30

Servings

Calories 161kcal

Author Amee

Ingredients

10 oz package frozen chopped spinach thawed
14 oz can artichoke hearts drained and chopped(I use ½ marinated artichokes and ½ reg-it gives them more flavor)
½ cup mayonnaise I used light safflower mayo
½ cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon pepper
17.3 oz package frozen puff pastry
1 egg mixed with 1 tablespoon of water for the egg wash

Instructions

Thaw puff pastry at room temperature 30 minutes.
Drain spinach well, pressing between layers of paper towels, or cheesecloth.
Stir together spinach, artichoke hearts, and next 5 ingredients.
Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap.
Spread half of the spinach mixture evenly over pastry sheet, leaving a ½-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 ½-inch-thick slices.
Mix 1 egg and 1 tablespoon water in a small dish. Brush egg mixture on each piece before baking.
Bake at 400° for 20 minutes or until golden brown.

Notes

You can freeze the unbaked prepared rolls for up to 3 months. Prepare the roll-ups as directed and place the wrapped rolls in a sealable freezer bag or a sealed container to freeze. Thaw for 30 minutes or until thawed enough to slice and follow the directions for baking.

Nutrition