Friday, January 11, 2008

Artichoke and Spinach Swirls

Artichoke and Spinach Swirls Yummy Yummy Appetizer

Ingredients
1 pkg. (17.3 oz.) Pepperidge Farm Puff Pastry Sheets (2 sheets)
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. ground black pepper
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1 can (14 oz.) artichoke heart, drained and chopped
Directions
1. Thaw the pastry sheets at room temperature for 40 minutes or until they’re easy to handle. Heat the oven to 400°F. Line a baking sheet with parchment paper.

2. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichokes in a small bowl until the ingredients are mixed.

3. Unfold 1 pastry sheet on a lightly floured surface. With the short side facing you, spread half of the spinach mixture on the pastry to within 1-inch of the edges. Starting at the short sides, roll up like a jelly roll. Repeat with remaining pastry sheet and spinach mixture.

4. Cut each roll into 20 (1/2-inch) slices. Place 2 inches apart on prepared baking sheets.

5. Bake for 15 minutes or until golden. Remove from the baking sheet and cool slightly on a wire rack. Serve warm or at room temperature. Makes 40 pastries.

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