Spinach Artichoke Pinwheels
Prep Time
20mins
Time to Table
1hr 20mins
Servings
24
Ingredients
- 17.3 ounce package puff pastry sheets
- 1/2 cup Daisy Sour Cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 2 tablespoons cream cheese, softened
- 1/2 teaspoon garlic powder
- 14 ounce can quartered artichoke hearts, drained, patted dry, and chopped
- 10 ounce package frozen chopped spinach, thawed and squeezed to remove all excess liquid
- 1/2 cup finely shredded Mozzarella cheese
- 1/4 cup chopped red bell pepper
- 1/4 cup diced water chestnuts, patted dry
- 1/4 cup sliced green onion
Ingredients
- 17.3 ounce package puff pastry sheets
- 1/2 cup Daisy Sour Cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup mayonnaise
- 2 tablespoons cream cheese, softened
- 1/2 teaspoon garlic powder
- 14 ounce can quartered artichoke hearts, drained, patted dry, and chopped
- 10 ounce package frozen chopped spinach, thawed and squeezed to remove all excess liquid
- 1/2 cup finely shredded Mozzarella cheese
- 1/4 cup chopped red bell pepper
- 1/4 cup diced water chestnuts, patted dry
- 1/4 cup sliced green onion
Directions
- Thaw the puff pastry according to the package directions.
- Combine the sour cream, Parmesan cheese, mayonnaise, cream cheese and garlic powder in a large bowl. Stir in the remaining ingredients.
- Heat the oven to 400 degrees. Line two baking sheets with parchment paper. Unfold one puff pastry sheet. Spread with half of the spinach mixture to within 1/2-inch of edges. Gently roll up the dough, pinching the edges together. Cut into 3/4-inch slices and place cut-side up on the baking sheet. Repeat with remaining the dough and filling.
- Bake for 20 to 25 minutes or until lightly browned. Serve warm or at room temperature.
- Calories:74
- Cholesterol:10
- Dietary Fiber:1
- Protein:2
- Sodium:139
- Total Carbohydrate:3
- Total Fat:6
