Use frozen puff pastry to make pastry rolls filled with artichokes, spinach, and Parmesan cheese. These delicious appetizers are quite simple and may be made and frozen up to 3 months ahead.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Ingredients:
- 1 (10-ounce) package frozen chopped spinach, thawed
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (17.3-ounce) package frozen puff pastry
Preparation:
Preheat oven to 400 degrees F (205 degrees C).
Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, mayonnaise, Parmesan cheese, onion powder, garlic powder, and pepper.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Cut each sheet in half lengthwise.
Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake for 20 minutes or until golden brown.
Yield: 4 dozen
Recipe Source: Southern Living 2000 Annual Recipes (Oxmoor House)
Reprinted with permission.
Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, mayonnaise, Parmesan cheese, onion powder, garlic powder, and pepper.
Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Cut each sheet in half lengthwise.
Spread one-fourth spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)
Bake for 20 minutes or until golden brown.
Yield: 4 dozen
Recipe Source: Southern Living 2000 Annual Recipes (Oxmoor House)
Reprinted with permission.
