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Spinach and Artichokes in Puff Pastry

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  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a
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Ingredients:

Directions:

  1. Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts, and next 5 ingredients. Thaw puff pastry at room temperature 30 minutes.
  2. 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.
  3. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.) Bake at 400° F (205*C) for 20 minutes or until golden brown.
  4. Servings: 4 dozen
    Source:
    Submitted by: Recipe Group Member
    Date:

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