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

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.

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