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Friday, July 5, 2013

Artichoke and Spinach Swirls

If you like spinach artichoke dip you will like these pinwheels.  It is just something a little different.
The only thing different from dip is the puff pastry sheets.
To start drain a can of artichoke hearts.  These just happen to be whole but you can use the quartered because you are going to chop them.
Chop them up good.
Squeese out all the liquids from the spinach.
Make sure all the liquid is gone.
To the artichokes and spinach add 1/2 cup mayo
Add 1 teaspoon onion powder
Add 1 teaspoon garlic powder
Fresh ground pepper
1/2 cup grated Parmesan cheese. You can use the canned kind but I only had the block kind and had to grate it myself.
Mix everything up well.
Unroll one piece of the puff pastry.  Now don't do like I did and let it sit out too long.  It was way too soft to open it like it was suppose to be.  So I had to roll it out and it probably was a little too thick because of that.
When you get it rolled out, spread the mixture all the way around leaving about an inch on all sides.
Starting on one side start rolling it up.  Seal the ends.  Then wrap in paper.  One of the hints on the Pepperidge Farms web site says to put in the freezer for about 15 minutes before baking so that it will cut better.
Repeat wiht the remaining ingredients.
Cut the spirals and place in a preheated 400 degree oven.  Bake for about 10 minutes and watch can bake up to 15 minutes.  You don't want htem to burn.  They did not end up being as pretty as I would have liked.  I think with some practice they will look better.

Artichoke and Spinach Swirls Recipe

1 pkg Puff Pastry sheets thawed
1/2 cup mayo
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 pkg 10 oz frozen chopped spinach thawed and well drained
1 can artichoke heart drained and chopped.

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