Spinach and Atichokes in Puff Pastry

By gina62_cooks

Ingredients

• 1 (10 oz) pack frozen, chopped spinach, thawed
• 1 (14 oz) can artichoke hearts, drained and chopped
• 1/2 cup mayo
• 1/2 cup grated Parmesan cheese
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1 (17.3 oz) pack frozen puff pastry

Preparation

Step 1

Preheat oven to 400.
Thaw pastry at room temp for 30 minutes.
Drain spinach well; Press between paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients.
Unfold pastry and place on lightly floured surface. Spread 1/4 spinach mixture over pastry sheet, leaving a 1/2 inch border. Roll up, jellyroll style, pressing to seal seam. Wrap in plastic wrap. Repeat with remaining pastry and spinach mix. Freeze for 30 minutes. Remove plastic wrap and cut into 1/2-inch-thick slices.
Bake for 20 minutes or til lightly browned.

*Rolls may be frozen for up to 1 month.