Artichoke-Spinach Pinwheels Recipe

Artichoke-Spinach Pinwheels Recipe photo by Taste of Home

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This is my type of holiday recipe. You can assemble them, freeze the unbaked pinwheels and bake them directly from the freezer. What convenience!—Donna Lindecamp, Morganton, North Carolina

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Artichoke-Spinach Pinwheels Recipe

Prep: 20 min. + chilling Bake: 20 min.

Yield: 24 Servings

20 20 40

Ingredients

1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese
1/2 cup Hellmann's® Real Mayonnaise

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Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 package (17.3 ounces) frozen puff pastry, thawed

Directions

In a small bowl, combine the first seven ingredients. Unfold puff pastry. Spread the artichoke mixture over each sheet to within 1/2 in. of edges. Roll up jelly-roll style. Wrap in plastic wrap; freeze for 30 minutes.
Using a serrated knife, cut each roll into 12 slices. Place cut side down on greased baking sheets. Bake at 400° for 18-22 minutes or until golden brown. Yield: 2 dozen.

To Make Ahead: Prepare and slice pinwheels as directed. Freeze in a single layer on waxed paper-lined baking sheets. Once frozen, package in freezer bags, separating layers with waxed paper and freeze for up to 1 month. Place frozen pinwheels cut side down on greased baking sheets. Bake at 400° for 20-24 minutes or until golden brown.

Nutritional Facts 1 appetizer equals 150 calories, 10 g fat (2 g saturated fat), 3 mg cholesterol, 168 mg sodium, 13 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Artichoke-Spinach Pinwheels in Taste of Home Christmas Annual Annual 2012, p106

Parmesan Pointers

When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.