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    Spinach and Artichokes in Puff Pastry


    Source of Recipe


    Internet

    List of Ingredients




    1 (10-ounce) package frozen chopped spinach, thawed
    1 (14-ounce) can artichoke hearts, drained and chopped
    1/2 cup mayonnaise
    1/2 cup grated Parmesan cheese
    1 teaspoon onion powder
    1 teaspoon garlic powder
    1/2 teaspoon pepper
    1 (17.3-ounce) package frozen puff pastry

    Recipe



    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 a lightly floured surface or heavy-duty plastic wrap. Spread one-fourth 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. (Rolls may be frozen up to 3 months.)

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

    Yield: Makes 4 dozen

 

 

 


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