Recipe courtesy of The Kitchen
Show: The Kitchen
Save Recipe Print
Total:
1 hr 45 min
Active:
15 min
Yield:
8 pinwheels
Level:
Easy

Ingredients

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.

Cook's Note

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

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

No-Churn Watermelon Ice Cream Slices

Cool off with a slice of this incredible treat.

IDEAS YOU'LL LOVE

Spinach-Artichoke Dip Stuffed Grilled Chicken

Recipe courtesy of Jeff Mauro

Asparagus and Spinach Frittata

Recipe courtesy of Katie Lee

Baby Spinach and Watermelon Salad with Feta and Pistachios

Recipe courtesy of Jeff Mauro

Frittata with Spinach, Olives and Chicken Sausage

Recipe courtesy of Daphne Oz

Puff Pastry-Wrapped Salmon

Recipe courtesy of Marcela Valladolid

Roasted Veggie Puff Pastry Tart

Recipe courtesy of Food Network

Spinach Artichoke Dip

Recipe courtesy of Rob Del Balzov

Spinach Artichoke Nachos

Recipe courtesy of Food Network

Strawberry (or any Berry Really) Puff Pastry Braid

Recipe courtesy of Marcela Valladolid

Browse Reviews By Keyword

          Latest Stories