• 17 5/16 ounces frozen puff pastry sheets (thawed)
  • 10 ounces frozen chopped spinach (thawed and squeezed dry)
  • 14 ounces artichoke hearts (drained and chopped)
  • 1/2 cup Hellmann's or Best Foods Real Mayonnaise
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground black pepper


  1. On lightly floured surface, unfold pastry sheets. Cut each in half lengthwise. Evenly spread spinach mixture on each half, leaving 1/2-inch border; roll up jelly-roll style, pressing to seal seams. Wrap tightly in plastic wrap. Freeze 30 minutes or until firm.
  2. In large bowl, combine all ingredients except pastry sheets; set aside.
  3. Preheat oven to 425°. Slice pastry sheets into 1/2-inch-thick slices and arrange on 2 ungreased baking sheets. Bake 15 minutes or until golden brown.
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