Once again, tonight’s post is focusing on easy entertaining.
If you are a having a New Years party, or going to a New Years party, and don’t have time for the fancy preparations but really want to look like you did, I suggest you make these.
Spinach Artichoke Pinwheels.
Super delicious, and easy to make thanks to store bought puff pastry.
Of course, some of you (and by you, I really mean me) may leave the puff pastry out too long, which will cause it to get stuck to it’s self making it impossible to unfold. Don’t be alarmed, there is a solution. Cut it into 1 inch(ish) size square and put them in mini muffin tins. Then scoop about a tsp of filling into each cup. Ha. No-one will ever know they weren’t supposed to be served this way.
Oh, and in case you were wondering about my Glad press n’ seal advertisement, it was unintentional. But I will say this, it came in handy to prevent my messed up puff pastry from sticking to the surface, rather than lightly flouring it.
Okay, so here’s the recipe:
Spinach Artichoke Pinwheels
- 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 (17.3-ounce) package frozen puff pastry
- Drain spinach well.
- 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-fourth 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.
Tomorrows post – Caramel Chocolate Pretzel Rods