Servings: 40

1 package (17.3) ounces Pepperidge Farm puff pastry sheets thawed 1 package (17.3) ounces Pepperidge Farm puff pastry sheets thawed
½ cup mayonnaise ½ cup mayonnaise
½ cup grated parmesan cheese, low sodium ½ cup grated parmesan cheese, low sodium
1 tsp. onion powder 1 tsp. onion powder
1 tsp. garlic powder 1 tsp. garlic powder
½ tsp. ground black pepper ½ tsp. ground black pepper
1 package (10 ounces) frozen chopped spinach, thawed and well drained 1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 can (14 ounces) artichoke hearts, drained and chopped 1 can (14 ounces) artichoke hearts, drained and chopped

Heat the oven to 400 degrees.
Stir mayonnasie, cheese, onion powder, garlic powder, black pepper, spinach snd artichoke hearts in s medium bowl.
Unfold 1 pastry sheet on a lightly floured surface. Spread half the spinach mixture on the pastry to within 1 inch of the edge.
Roll up like a jelly roll. Press the seam to seal. Repeat with remaining pastry sheet.
Cut each roll into 20 (½-inch) slices, making 40 in all. Place the slices, cut-side down, onto 3 baking sheets.
Bake for 15 minutes or until the pastries are golden brown.
Remove pastries from baking sheet and let cool on a wire rack for 10 minutes.
Use spatula to remove pastries from, baking sheet.