Spinach And Artichokes In Puff Pastry

1. 1

   Drain spinach well, pressing between layers of paper towels.

2. 2

   Stir together spinach, artichoke hearts, and next 5 ingredients.

3. 3

   Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in heavy-duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.)

4. 4

   Bake at 400u00b0 for 20 minutes or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.