Artichoke-Spinach Pinwheels Recipe

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Artichoke-Spinach Pinwheels Recipe
Artichoke-Spinach Pinwheels Recipe photo by Taste of Home
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Artichoke-Spinach Pinwheels Recipe

Read Reviews
3 1 1
Publisher Photo
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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min.

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

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

Nutritional Facts

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

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

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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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