Spinach & Artichoke Pinwheels

Every table needs a spinach artichoke dip. Try our Spinach and Artichoke Pinwheels -- it's everything you love in the dip, but you can grab mutiple at a time and enjoy the fluffy pastry exterior! 

Prep Time: 
45 minutes (includes defrost time)
Cook Time: 
15 minutes
Servings: 
6
Ingredients: 

Pinwheels:
6 ounces cream cheese, softened 
14 ounces (1 can) Reese® Quartered Artichoke Hearts, drained
3 ounces Frozen chopped spinach, thawed and squeezed dry 
1 teaspoon sea salt 
1 teaspoon Italian seasoning 
1/2 teaspoon onion powder 
1/2 teaspoon garlic powder 
1 cup mozzarella cheese, grated
1 sheet puff pastry

Herby Butter Topping:
2 tablespoons butter, melted
1/2 teaspoon Italian seasoning 
1/2 teaspoon garlic salt 

Directions: 
1. Defrost the store-bought puff pastry sheet on the kitchen counter for 40 minutes or in your refrigerator for at least 4 hours up to overnight.
2. Preheat your oven to 375°F degrees. Allow the cream cheese to come up to room temperature then add to a food processor along with the thawed spinach, drained Reese® Marinated Artichoke Hearts, sea salt, Italian seasoning, onion powder, and garlic powder. Blend until well combined.
3. On a clean and lightly floured surface, place the puff pastry sheet down, then liberally add the spinach and artichoke spread. Next, sprinkle on the grated mozzarella.
4. Roll the pastry dough into a tight cylinder and cut into 12-14 slices. Place the pinwheels on a parchment lined baking sheet, leaving at least 1 inch of space between pinwheels.
5. Bake in the preheated 400°F degree oven for 15-20 minutes. Place on a serving platter and brush with melted herb butter. Serve immediately.