Artichoke and Spinach Swirls
- Yield: 40 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 102
- Total Fat
- 7
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 2
- Sodium
- 88
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
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
- 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.
- 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.