SPINACH AND ARTICHOKES IN PUFF PASTRY
This is a easy and tasty appetizer from the Complete Southern Cookbook. *See note about making ahead* **freeze time not included**
Provided by Debbwl
Categories < 60 Mins
Time 40m
Yield 24 appetizers
Number Of Ingredients 8
Steps:
- Drain the spinach well, pressing between layers of paper towels to remove the excess moisture. In a large bowl, stir together the spinach, artichoke hearts, mayonnaise, cheese, onion powder, garlic powder, and pepper.
- Unfold the pastry sheets and spread half the spinach mixture evenly over each sheet, leaving a 1/4 inch border. Roll up jelly-roll style, pressing to seal the seams.
- Wrap in plastic wrap and freeze 25 minutes. Meanwhile, preheat the oven to 400 F and lightly grease 2 baking sheets. Cut the rolls into 1/2 inch thick slices and place on the prepared baking shees. Bake 20 minutes, or until golden brown.
- Serve warm.
- *Note* Uncut tolls may be frozen up to three months. Thaw overnight in the refrigerator before proceeding to bake and serve.
Nutrition Facts : Calories 153.8, Fat 10.2, SaturatedFat 2.6, Cholesterol 3.1, Sodium 136.5, Carbohydrate 13.1, Fiber 2.1, Sugar 0.7, Protein 3.3
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