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Artichoke-Spinach Pinwheels Recipe

Artichoke-Spinach Pinwheels Recipe

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
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. YIELD:24 servings

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

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 appetizer: 150 calories, 10g fat (2g saturated fat), 3mg cholesterol, 168mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 3g protein.

Reviews for Artichoke-Spinach Pinwheels

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MY REVIEW
Tesg User ID: 6732667 192393
Reviewed Mar. 16, 2014

"Chilling time was closer to 45 min. before I could slice these without them falling apart. Even though I thawed and squeezed out the frozen spinach, next time, I'll use fresh spinach to avoid the moisture. The flavor was ok.... Needed more cheese and seasonings."

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.