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.
serves
40
pieces
Ingredients
cost per recipe: $10.92
The price is determined by the national average.
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1
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
-
1/2
cup mayonnaise
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1/2
cup grated Parmesan cheese
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1
teaspoon onion powder
-
1
teaspoon garlic powder
-
1/2
teaspoon ground black pepper
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1
package (10 ounces) frozen chopped spinach, thawed and well drained
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1
can (14 ounces) artichoke hearts, drained and chopped
How to Make It
Step 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.
Step 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.
Step 3
Cut each roll into 20 (1/2-inch) slices, making 40 in all. Place the slices, cut-side down, onto 3 baking sheets.
Step 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.
