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.
cost per recipe: $10.92
The price is determined by the national average.
package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
cup grated Parmesan cheese
teaspoon onion powder
teaspoon garlic powder
teaspoon ground black pepper
package (10 ounces) frozen chopped spinach, thawed and well drained
can (14 ounces) artichoke hearts, drained and chopped
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.
(17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
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