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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 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 Pairings

Light-Bodied White Wine

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