1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon pepper
1 (17.3-ounce) package frozen puff pastry
How to Make It
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.
I agree with other posters that the directions are wonky. However, a moderately experienced cook can figure out how to make it work. That being said, these morsels are pretty tasty for the amount of effort involved. I did use fresh garlic and onion. I also subbed Greek yogurt for the mayo. I do that a lot because I don't like mayonnaise - light, heavy or anything in between. I also baked half one night (one sheet of puff pastry) and froze those made with the remaining sheet of puff pastry and filling for another time. Pulling one or two out and baking up in the toaster oven is a great snack!
Easy to make, tastes great, would make again. Used real garlic (3 cloves) and onion instead of powdered, also added 1 Tbsp of horseradish for a bit of kick. Next time I may try a chipotle pepper. Instructions are off, can't spread 1/4 of mix on each of two pastry sheets. Easily corrected though.
I wasn't wowed. It was good, and it was very quick and easy to throw together..but I had a hard time slicing it...it would just lose it's shape and fall apart. They ended up not looking very good and I had about half of them left over.
Yes, I did notice errors in this recipe. There are only two sheets of pastry in a 17.3 ounce package, so why does the recipe say to "spread 1/4th" of the spinach mixture over pastry sheet. Also, if you end up with only two rolls and cut each one into 1/2" thick slices, it does not make 4 dozen. I spread 1/2 of the mixture on the two pastry sheets and wound up with about 38 pieces when I sliced it.