Cheesy Artichoke Pinwheels Recipes

ARTICHOKE-SPINACH PINWHEELS

Steps:

• 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.

PUFF PASTRY SPINACH ARTICHOKE PINWHEELS

Steps:

• Combine the artichokes, spinach, pecorino, mayonnaise, red pepper flakes and garlic in a bowl. Spread on one side of the puff pastry sheet. Roll up like a jelly roll and cover tightly with plastic wrap. Place in the freezer for 30 minutes to an hour.
• Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.
• Remove the plastic wrap and slice the puff pastry log into 1-inch-thick slices. Place the pastry pieces flat on the baking sheet, about 1 inch apart from each other. Bake until puffed and golden brown, 50 minutes to 1 hour.

CHEESY ARTICHOKE PINWHEELS

Steps:

• Preheat oven to 375.
• Chop artichoke hearts up.
• Combine all ingredients in a medium bowl.
• Mix until well blended.
• Separate crescents into 2 long rectangles (Which basically means dividing the crescent into half when removing it from the can).
• Pinch seams together.
• Spread cream cheese mixture over the top of the rectangle. Try to avoid the edge,because once your roll them the ends will be hard to seal and the filling will come out.
• Take the longest side of the rectangle and roll up.
• Then cut into about 16 pieces per rectangle.
• Place on a cookie sheet.
• Bake for about 12-14 minutes or until golden brown.