Spinach and Artichokes in Puff Pastry

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1/2 tsp Pepper

• Dairy

  • 1/2 cup Parmesan cheese, grated

• Other

  • 1 none (17.3-ounce package frozen puff pastry

Found on myrecipes.com

Description

Directions

• Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients. 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.) Bake at 400° for 20 minutes or until golden brown.