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Artichoke-Spinach Pinwheels

 Artichoke-Spinach Pinwheels
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
24 ServingsPrep: 20 min. + chilling Bake: 20 min.


  • 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


  • 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

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Artichoke-Spinach Pinwheels (continued)

Editor's Note: 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.