Spinach & Artichoke Puff Pastry Pinwheels

These creamy, flaky puff pastry pinwheels will be the first to disappear at your holiday party.

Ingredients

• 3/4 container of La Terra Fina Spinach, Artichoke & Parmesan Dip & Spread. Can also use Artichoke & Jalapeno Dip & Spread or other favorite La Terra Fina Classic Dip & Spread
• 1 egg whisked with 1 tablespoon of water
• 1 puff pastry sheet, defrosted
• 1/2 cup grated parmesan cheese
• 1/2 can quartered artichokes, chopped into bite-size pieces
• Sprinkle of ground nutmeg
• Freshly cracked black pepper

Instructions

1. Make the egg wash by whisking together the egg and water. Set aside until ready to use.
2. Roll out the thawed puff pastry on a lightly floured surface to flatten the seams. Brush the surface with the egg wash.
3. Take the La Terra Fina Spinach Artichoke & Parmesan Dips & Spreads and using a spatula carefully spread about 3/4 of the container on top of the puff pastry. Leave a little bit of space around the edges.
4. Sprinkle with chopped artichokes and parmesan cheese.
5. Sprinkle just a little bit of nutmeg, and a few cracks of black pepper over the surface of the pastry.
6. Starting on the short side that’s covered with filling, roll up the pastry like a jellyroll.
7. Line two baking sheets with parchment. Slice the roll into ½-3/4 inch slices and place them on the prepared sheets.​
8. Preheat the oven to 400 degrees. ​Place the baking sheets into the refrigerator or freezer to let them cool as the oven preheats. I prefer the freezer.
9. Bake for 15-20 minutes or until they’re golden.​These pinwheels are best served warm.​