Hot Spinach And Artichoke Dip Appetizer Puff Pastry Bites Recipes

SPINACH AND ARTICHOKES IN PUFF PASTRY

Steps:

• Drain spinach well press between paper towels.
• Mix everything except puff pastry.
• thaw pastry room temperture 30 minutes.
• Unfold on a lightly floured table.
• Spread about 1/4 of the spinach mixture over pastry leaving a 1/2 inch border.
• Roll up jellyroll fashion.
• press to seal seam.
• Wrap in plastic wrap.
• Repeat with remaining pastry and spinach mixture.
• Freeze 1/2 hour.
• Cut into 1/2 inch thick slices (can be frozen up to 3 months).
• Bake 400* for 20 minutes or golden brown.

HOT SPINACH AND ARTICHOKE DIP & APPETIZER PUFF PASTRY BITES

Steps:

• Preheat the oven to 375°F.
• Mix together first 13 (dip) ingredients.
• Grease shallow baking dish (9" pie plate/tart size works well)
• Spread mixture in prepared dish.
• Sprinkle with additional Parmesan and/or mozzarella cheese if desired
• Bake for 30 minutes or until hot and bubbly around edges.
• Serve with crostini, pita chips, tortilla chips or veggies.
• Heat the oven to 400°F.
• Mix together 13 dip ingredients.
• Sprinkle a little flour on the work surface.
• Unfold the pastry sheet on the work surface.
• Roll the pastry sheet into a 10 x 15-inch rectangle.
• Cut the pastry sheet into 24 (2 1/2-inch) squares. (a pizza wheel works well for this)
• Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups.
• Spoon the spinach artichoke filling into the cups and bake for 13-15 minutes.
• Allow to cool slightly then remove.
• Repeat process with 2nd sheet of puff pastry dough.

SPINACH AND ARTICHOKES IN PUFF PASTRY

Steps:

• Drain the spinach well, pressing between layers of paper towels to remove the excess moisture. In a large bowl, stir together the spinach, artichoke hearts, mayonnaise, cheese, onion powder, garlic powder, and pepper.
• Unfold the pastry sheets and spread half the spinach mixture evenly over each sheet, leaving a 1/4 inch border. Roll up jelly-roll style, pressing to seal the seams.
• Wrap in plastic wrap and freeze 25 minutes. Meanwhile, preheat the oven to 400 F and lightly grease 2 baking sheets. Cut the rolls into 1/2 inch thick slices and place on the prepared baking shees. Bake 20 minutes, or until golden brown.
• Serve warm.
• *Note* Uncut tolls may be frozen up to three months. Thaw overnight in the refrigerator before proceeding to bake and serve.

SPINACH AND ARTICHOKES IN PUFF PASTRY

Steps:

• In medium bowl, stir together artichoke hearts, spinach, mayonnaise, cheese, onion powder, garlic powder and pepper.
• Unfold 1 puff pastry sheet on lightly floured surface. Spread half of the spinach mixture over pastry to within 1/2 inch of edges. Starting with short side, roll up pastry, pressing to seal seam; wrap tightly in plastic wrap. Repeat with remaining pastry and spinach mixture. Freeze 30 minutes.
• Heat oven to 400°F. Unwrap pastry; cut each roll into 1/2-inch slices. Place on ungreased cookie sheets.
• Bake 20 minutes or until golden brown. Serve warm.