Spinach and artichoke pinwheels made with puff pastry.

Spinach and Artichokes in Puff Pastry

1 (10-ounce) package frozen chopped spinach, thawed
1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup freshly grated Parmesan cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground pepper
1 (17.3-ounce) package frozen puff pastry

1. Drain spinach well, pressing between layers of paper towels.
2. Stir together spinach, artichoke hearts, and next 5 ingredients
3. Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap. Spread 1/4 spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jelly roll 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. Bake at 400°F (205°C) for 20 minutes or until golden brown.

Makes 4 dozen.