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
  • total: 45 minutes
  • Serves: 40

Recipe

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 hearts, drained and chopped

Directions

  1. Heat the oven to 400°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.

Rolled Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry works best when cold. So chill your tools—knife, pastry/pizza cutter, cookie cutters, even pastry board and baking pans in the fridge - while thawing your pastry.

Always flip and place the cut side of the Puff Pastry down on the baking sheet.

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