Puff Pastry Spinach Artichoke Pinwheels

• One 16-ounce can water-packed artichokes, drained and chopped
• One 10-ounce package frozen chopped spinach, thawed and liquid squeezed out
• 4 ounces pecorino, grated
• 1 1/2 cups mayonnaise
• 1 teaspoon red pepper flakes
• 2 cloves garlic, minced
• One 8-by-12-inch rectangle frozen puff pastry, thawed and unfolded
• Nonstick cooking spray, for spraying baking sheet

1. Combine the artichokes, spinach, pecorino, mayonnaise, red pepper flakes and garlic in a bowl.
2. Spread on one side of the puff pastry sheet.
3. Roll up like a jelly roll and cover tightly with plastic wrap.
4. Place in the freezer for 30 minutes to an hour.
5. Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.
6. Remove the plastic wrap and slice the puff pastry log into 1-inch-thick slices.
7. Place the pastry pieces flat on the baking sheet, about 1 inch apart from each other.
8. Bake until puffed and golden brown, 50 minutes to 1 hour.
9. Note: To ensure the best results, this recipe differs from what appears in the episode.

water, liquid squeezed out, pecorino, mayonnaise, red pepper, garlic, pastry, nonstick cooking spray

Taken from www.foodnetwork.com/recipes/puff-pastry-spinach-artichoke-pinwheels.html (may not work)