Puff Pastry Spinach Artichoke Pinwheels
- Level: Easy
- Yield: 8 pinwheels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 452
- Total Fat
- 42
- Saturated Fat
- 8
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 1
- Protein
- 9
- Cholesterol
- 32
- Sodium
- 579
- Total: 1 hr 45 min (includes chilling time)
- Active: 15 min
Ingredients
One 16-ounce can water-packed artichokes, drained and chopped
One 10-ounce package frozen chopped spinach, thawed and liquid squeezed out
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.
Cook’s Note
To ensure the best results, this recipe differs from what appears in the episode.