Puff Pastry Spinach Artichoke Pinwheels

Total Time:
1 hr 40 min
Prep:
10 min
Inactive:
30 min
Cook:
1 hr

Yield:
8 pinwheels
Level:
Easy

Ingredients
  • One 16-ounce can water-packed artichokes, drained and chopped
  • One 10-ounce package frozen chopped spinach, thawed and liquid squeezed out
  • 4 ounces pecorino, grated
  • 1 1/2 cups mayonnaise
  • 1 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • One 8-by-12-inch rectangle frozen puff pastry, thawed and unfolded
  • Nonstick cooking spray, for spraying baking sheet
Directions
  • Combine the artichokes, spinach, pecorino, mayonnaise, red pepper flakes and garlic in a bowl. Spread on one side of the puff pastry sheet. Roll up like a jelly roll and cover tightly with plastic wrap. Place in the freezer for 30 minutes to an hour.

  • Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.

  • Remove the plastic wrap and slice the puff pastry log into 1-inch-thick slices. Place the pastry pieces flat on the baking sheet, about 1 inch apart from each other. Bake until puffed and golden brown, 50 minutes to 1 hour.

  • Note: To ensure the best results, this recipe differs from what appears in the episode.


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    This recipe is featured in:

    The Kitchen