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Spinach and Artichokes in Puff Pastry

Source: Southern Living-12/2000





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
  






Instructions



1. Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients.
   
2. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread 1/4 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 for 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
   
   
3. Bake at 400 degrees for 20 minutes or until golden brown.
   
4. Yield: 4 dozen