Puff Pastry Spinach Artichoke Pinwheels Recipes

SPINACH AND ARTICHOKE PINWHEELS

Steps:

• Stir together the artichoke hearts, spinach, mayonnaise, cheeses, onion powder, garlic powder, white pepper, salt. Set aside.
• Roll out one sheet of the puff pastry. Brush the extra virgin olive oil over the puff pastry sheet. Spread half of the spinach mixture onto the puff pastry sheet leaving a one inch margin on each side.
• Roll up sheet tightly. Wrap in plastic wrap.
• Repeat with second puff pastry sheet.
• Place in freezer for 20-30 minutes. Just long enough for the ingredients to solidify, but not so hard you can't cut through it.
• Preheat oven to 400°F. Remove rolls from the freezer and cut into 1-inch thick slices (approximately 12 per roll).
• Place slices onto a rimmed baking sheet lined with parchment paper.
• Bake for 15 minutes or until puffy and lightly browned. Allow to stand for 3-5 minutes before serving.
• If you've tried this recipe, make sure to come back and let us know how it was in the comments or ratings.

PUFF PASTRY SPINACH AND ARTICHOKE PINWHEELS

Steps:

• Preheat oven to 425℉. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large bowl combine the cream cheese, sour cream, mozzarella cheese, parmesan cheese, grated onion, minced garlic, salt and pepper. Stir together.
• Add in the spinach and artichokes. Stir until all combined.
• Spread out the puff pastry, pressing to even out the fold marks, so that there are two whole sheets of pastry.
• In a small bowl combine the egg and the water. Mix with a fork. Brush this onto the top of the puff pastry. Spread a layer of the spinach artichoke dip on the puff pastry.
• Carefully roll it up and using a sharp knife cut into one inch sections. Lay onto the prepared baking sheet. Brush the top of the pinwheels with the egg wash.
• Bake for about 20 minutes. Will be slightly golden. Remove from the oven and allow to cool for a couple minutes. Best when served warm.

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.