Ingredients
1
can (14 oz) Progresso™ artichoke hearts, drained, chopped
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1/2
cup mayonnaise
1/2
cup grated Parmesan cheese
1
teaspoon onion powder
1
teaspoon garlic powder
1/2
teaspoon pepper
1
package (17.3 oz) frozen puff pastry sheets, thawed
Preparation
In medium bowl, stir together artichoke hearts, spinach, mayonnaise, cheese, onion powder, garlic powder and pepper.
Unfold 1 puff pastry sheet on lightly floured surface. Spread half of the spinach mixture over pastry to within 1/2 inch of edges. Starting with short side, roll up pastry, pressing to seal seam; wrap tightly in plastic wrap. Repeat with remaining pastry and spinach mixture. Freeze 30 minutes.
Heat oven to 400°F. Unwrap pastry; cut each roll into 1/2-inch slices. Place on ungreased cookie sheets.
Bake 20 minutes or until golden brown. Serve warm.
