1 10 oz package frozen, chopped spinach, thawed and drained
1 14 oz can artichoke hearts, drained and chopped
1/2 c mayonnaise
1/2 c grated parmesan cheese
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pepper
1 package frozen puff pastry
Instructions
Thaw puff pastry at room temperature for 30 minutes.
Preheat oven to 400 degrees.
Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts and next 5 ingredients.
Unfold pastry and place on a lightly floured surface or heavy duty plastic wrap. Cut each sheet in half lengthwise.
Spread 1/4 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.
Serving
Suggestions
My friends beg me to make this for every occasion.
Originally Submitted
6/7/2008
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