Artichoke and Spinach Swirls
Artichoke and Spinach Swirls
These bite-sized appetizers take all the favorite flavors from restaurant-style spinach-artichoke dip and combine them with flaky puff pastry. They're just perfect for your next gathering.
- Thaw: 40 minutes
- Prep: 45 minutes
- Bake: 15 minutes
- Cool: 10 minutes
- Serves: 40
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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Tip
Previous tipHeat is the enemy of Puff Pastry—it handles best when cold. So avoid working with it on hot, humid days, in a stifling hot kitchen or next to your oven.
When serving Puff Pastry, cut with a serrated knife for the most even, attractive presentation.
Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.
Use a marble pastry board to help keep Puff Pastry cold while rolling and cutting.
Rolled recipe
Thawing and Rolling Puff Pastry
Recipe
Ingredients
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1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
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1/2 cup mayonnaise
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1/2 cup grated Parmesan cheese
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1 tsp. onion powder
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1 tsp. garlic powder
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1/2 tsp. ground black pepper
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1 pkg. (10 ounces) frozen chopped spinach, thawed and well drained
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1 can (14 ounces) artichoke heart, drained and chopped
Directions
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Heat the oven to 400°F. Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl.
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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.
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Cut each roll into 20 (1/2-inch) slices, making 40 in all. Place the slices, cut-side down, onto 3 baking sheets.
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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.
Comments
Submitted by:
Paula V.
Date: 4/15/2006
"I have been looking for an artichoke and spinach dip recipe, but how much better this is! Already in the pastry shell! Thanks."
Submitted by:
Jennifer M.
Date: 12/5/2006
"This was the easiest appetizer in the world and hardly any ingredients, too!"
Submitted by:
Catherine M.
Date: 12/6/2010
"I thought these were alright. I am picky though. They were pretty easy. I had a little trouble rolling out the 2nd sheet. I would recommend keeping it in the fridge while you prepare and cut the first one."
Submitted by:
Leeanne B.
Date: 1/29/2007
"I suggest that you freeze the roll to make cutting easier."
Submitted by:
Frances T.
Date: 1/21/2008
"I used dental floss to cut the slices. Just slide the floss ( or thread) under the roll, bring up and cross the ends and pull. Voila!"
Submitted by:
Wchadwick R.
Date: 11/7/2010
"After overcoming the "rolling out" of the pastry problems, which I have yet to master, the recipe is exceptionally easy! And once prepared, I could not get to the table before being devoured by my party guests!"