Artichoke and Spinach Pinwheels

Recipe courtesy of Fall2004Bride2B

makes about 2 dozen pinwheels

1 (10 oz) package frozen chapped spinach, thawed (NOTE: sun-dried tomatoes can also be substituted)

1 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) package frozen puff pastry, thawed

Squeeze the water out of the spinach.  In a medium bowl, mix the spinach, artichoke hearts, may, Parmesan cheese, onion powder, garlic powder and pepper.

Unfold the puff pastry sheets.  Place each one on a sheet of plastic wrap.  Spread half of the artichoke mixture evenly on each pastry sheet.

Roll each long edge of the pastry sheets, jelly roll fashion, pressing to seal the seams.  Wrap each roll with plastic wrap.

Freeze for 30 minutes so the roll will keep its shape when cutting.  The roll can be frozen for up to 1 month.  When ready to bake, remove from freezer, let stand at room temperature for 10 minutes or until a sharp knife can slice through without compressing the shape.

Preheat oven to 400 degrees.  Using a sharp knife, cut roll into 1/2-inch thick slices.  Place on a parchment lined baking sheet.  Bake for 20 minutes or until puffed and golden.