"Flaky puff pastry holds a creamy artichoke and spinach filling." — Campbell's Kitchen
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1 (17.3 ounce) package
Pepperidge Farm® Puff Pastry
grated Parmesan cheese
ground black pepper
1 (10 ounce) package
frozen chopped spinach, thawed and well drained
1 (14 ounce) can
artichoke hearts, drained and chopped
This was a great recipe. I did not have any artichokes or spinich, so I substituted a small jar of sun dried tomatoes in oil (drained and then chopped in food processor)and a half cup of softened cream cheese. I took these to a tea and they were gobbled up. I was initially intimidated by the idea of rolling and slicing the puff pastry, but it was very simple. I do suggest that you moisten the edges of the pastry and pinch together when you seal up the roll-otherwise the pastry might come open and leak filling while it bakes.
Kind of bland and not my favorite way to use artichoke hearts. Didn't have the flavor I expected it to and I think I'll stick to the spinach artichoke dip.
I made this recipe when I met my boyfriend's family at a Christmas Eve party. I followed the suggestion to substitute sour cream for the mayo, and I used a full cup of the sour cream. I also used Pillsbury crescent rolls cut in half and rolled into mini crescents stuffed with the dip. They were a hit!!
These are SO GOOD!!! I used sour cream instead of mayo (much better I say)...I was only able to get 20 out of this, but they were delicious!
These had a great taste. Instead of rolling it, I cut the puff pastry into 9 squares and made pastry triangles with the filling inside. I may use a little less artichoke and little more spinach next time though.
These were a hit! SO yummy! A bit messy to make, but well worth it! I used two packages of fresh spinach and sautéed it, then used a strainer to drain the liquid. Used 1 part mayonnaise and 3 parts sour cream (instead of the ½ cup mayo. Both together give it very nice flavor!) Added ¼ cup goat cheese to shredded parmesan. Make sure the pastry is thawed so you can roll it, but work fast with it, as the warmer it gets; the harder it is to cut. Use a sharp knife! Be sure not to overfill the pastry, as it will ooze out on the final rolls, and will be more difficult to cut and keep together for the transfer to the baking pan. But if you underfill, you’ll just get pastry, so try to find the perfect balance. Baked some standing up, some lying down, and they all baked up fine. SO good! A MUST for parties!
These came out so pretty. I made them for a holiday party and was so proud to show up with them. They were very tasty too. I got 30 out of the recipe, but only 28 made it to the party :) I had to use my sharpest knife and be careful to cut them 1/2 inch. I did pinch the seam together well before slicing and they stayed together just fine. Next week I am going to another gathering and I will bring these too. I am going to do a mushroom artichoke goat cheese filling. I think you can get as creative as you want with these. What fun!
Very tasty! I would want to try to make them smaller than I did. They were about 5 bites apiece.
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