Spinach and Artichokes in Puff Pastry


1 (10 ounce) package frozen chopped spinach, thawed
1 (14 ounce) can artichoke hearts, drained and chopped
cup mayonnaise
cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
teaspoon pepper
1 (17.3 ounce) package frozen puff pastry, comprising two sheets.


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 plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a -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 -inch-thick slices. (Rolls may be frozen up to 3 months.)

Bake at 400F. for 20 minutes or until golden brown.

Notes: Makes approximately 4 dozen.
Course: Appetizer
Cuisine: Italian
Origin: Elaine Smith
Uploaded by: Kelly Fowler
Added on: 2006-11-15 14:25:45