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Artichoke and Spinach Swirls

Artichoke and Spinach Swirls

4.33 6

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.

  • 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

view nutrition info

How to Make It

Heat the oven to 400°F.  Stir the mayonnaise, cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl. 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. Cut each roll into 20 (1/2-inch) slices, making 40 in all.  Place the slices, cut-side down, onto 3 baking sheets. 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.
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.

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Made With
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

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Ratings & Reviews

(6)
  • cafiltz

    December 7, 2010

    Artichoke and Spinach Swirls

    I thought these were alright. I am picky though. They were pretty easy. I had a little trouble rolling out the 2nd sheet. I would recommend keeping it in the fridge while you prepare and cut the first one.

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  • Joe M.

    November 7, 2010

    Artichoke and Spinach Swirls

    After overcoming the "rolling out" of the pastry problems, which I have yet to master, the recipe is exceptionally easy! And once prepared, I could not get to the table before being devoured by my party guests!

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  • s.wichert

    January 21, 2008

    Artichoke and Spinach Swirls

    I used dental floss to cut the slices. Just slide the floss ( or thread) under the roll, bring up and cross the ends and pull. Voila!

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  • JAKREBSBACH

    January 29, 2007

    Artichoke and Spinach Swirls

    I suggest that you freeze the roll to make cutting easier.

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    (0) (0)
  • lagoon20

    December 5, 2006

    Artichoke and Spinach Swirls

    This was the easiest appetizer in the world and hardly any ingredients, too!

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    (0) (0)

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