Fans of the famous party dip will love this take on spinach-artichoke, with all of the flavors wrapped in a flaky puff pastry.
Spinach and Artichokes in Puff Pastry
- Prep Time 20 min
- Total 1 hr 10 min
- Servings 48
- Ingredients 8
Ingredients
- 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
- 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 package (17.3 oz) frozen puff pastry sheets, thawed
Instructions
-
Step1In medium bowl, stir together artichoke hearts, spinach, mayonnaise, cheese, onion powder, garlic powder and pepper.
-
Step2Unfold 1 puff pastry sheet on lightly floured surface. Spread half of the spinach mixture over pastry to within 1/2 inch of edges. Starting with short side, roll up pastry, pressing to seal seam; wrap tightly in plastic wrap. Repeat with remaining pastry and spinach mixture. Freeze 30 minutes.
-
Step3Heat oven to 400°F. Unwrap pastry; cut each roll into 1/2-inch slices. Place on ungreased cookie sheets.
-
Step4Bake 20 minutes or until golden brown. Serve warm.
Nutrition
70
Calories
5g
Total Fat
1g
Protein
4g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 70
- Total Fat
- 5g
- 0%
- Saturated Fat
- 1g
- 0%
- Sodium
- 110mg
- 0%
- Total Carbohydrate
- 4g
- 0%
- Dietary Fiber
- 0g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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