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.
14ozcan artichoke hearts drained and chopped(I use 1/2 marinated artichokes and 1/2 reg-it gives them more flavor)
1/2cupmayonnaiseI used light mayo
1/2cupgrated Parmesan cheese
1teaspoononion powder
1teaspoongarlic powder
1/2teaspoonpepper
17.3ozpackage frozen puff pastry
1eggmixed with 1 tbsp 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 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.
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.