Artichoke and Spinach Swirls
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Artichoke and Spinach Swirls

  • Thaw: 40 minutes
  • Prep: 45 minutes
  • Serves: 40
  • (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
    (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed View Product

Ingredients & Directions

  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1/2 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and well drained
  • 1 can (14 ounces) artichoke hearts, drained and chopped

Heat the oven to 400°F.  Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl.

Unfold 1 pastry sheet on a lightly floured surface. Spread half the spinach mixture on the pastry to within 1 inch of the edge. Roll up like a jelly roll.  Press the seam to seal.  Repeat with the remaining pastry sheet.

Cut each roll into 20 (1/2-inch) slices, making 40 in all.  Place the slices, cut-side down, onto 3 baking sheets.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.