1/2 can quartered artichokes, chopped into bite-size pieces
Sprinkle of ground nutmeg
Freshly cracked black pepper
Make the egg wash by whisking together the egg and water. Set aside until ready to use.
Roll out the thawed puff pastry on a lightly floured surface to flatten the seams. Brush the surface with the egg wash.
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.
Sprinkle with chopped artichokes and parmesan cheese.
Sprinkle just a little bit of nutmeg, and a few cracks of black pepper over the surface of the pastry.
Starting on the short side that’s covered with filling, roll up the pastry like a jellyroll.
Line two baking sheets with parchment. Slice the roll into ½-3/4 inch slices and place them on the prepared sheets.
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.
Bake for 15-20 minutes or until they’re golden.These pinwheels are best served warm.
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