Artichoke and Spinach Swirls

  • Total: 1 hr
  • Prep: 45 min
  • Cook: 15 min
  • Yield: 40 servings
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Ingredients

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 heart, drained and chopped

Directions

  1. Heat the oven to 400 degrees F. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl.
  2. 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.
  3. Cut each roll into 20 (1/2-inch) slices, making 40 in all. Place the slices, cut-side down, onto 3 baking sheets.
  4. 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.

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