Spinach and Artichokes in Puff Pastry

• Ready In: 50 mins
• Yields: 48 pieces

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed
• 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 1/3ounce) package frozen puff pastry

Directions

1. Drain spinach well press between paper towels.
2. Mix everything except puff pastry.
3. thaw pastry room temperture 30 minutes.
4. Unfold on a lightly floured table.
5. Spread about 1/4 of the spinach mixture over pastry leaving a 1/2 inch border.
6. Roll up jellyroll fashion.
7. press to seal seam.
8. Wrap in plastic wrap.
9. Repeat with remaining pastry and spinach mixture.
10. Freeze 1/2 hour.
11. Cut into 1/2 inch thick slices (can be frozen up to 3 months).
12. Bake 400* for 20 minutes or golden brown.