Pinwheel Appetizer with Spinach and Artichokes

Approx. 24 pieces

Janet Stipo

Makes a nice, quick appetizer or even a snack to have before dinner.

ingredients

1 Pkg. Pepperidge Farm pastry sheets 1 - 10oz. package frozen chopped spinach, thawed and drained
1 - 14oz. can artichoke hearts drained and diced.
1/2 cup mayonnaise
1 teaspoon locatelli romano cheese
1 teaspoon garlic powder
1/2 teaspoon pepper
1 package pepperidge farm frozen puff sheets

1
Thaw pastry sheets at room temperature. (Do not allow to get to warm or you will not be able to unfold.)
2
Stir together drained spinach with diced artichoke hearts. Add rest of ingredients. Spread half the ingredients over each pastry sheet, leaving about 1/4" border. Roll each one jelly roll style and wrap in plastic wrap. Place in freezer for about 30 minutes. Cut 1/2 thick slices, place on cookie sheet lined with parchment paper. Bake at 400 deg. for 20 minutes or until golden brown.