Spinach and Sundried Tomato Puff Pastry Pinwheels

Steps

1. Drain the spinach well, squeezing out the moisture and pressing between layers of paper towels. In a medium bowl, stir together the spinach, sundried tomatoes, mayo, Parmesan and spices. Cover and refrigerate until ready to use.

2. Thaw the puff pastry at room temperature for 30 minutes, or until it has defrosted and is easy to unfold.

3. Unfold the pastry and place it on a lightly floured surface. Spread one-half of the spinach mixture evenly over a pastry sheet, leaving a 1/2-inch border. Roll up the pastry, jelly-roll fashion, pressing to seal the seam; wrap the roll in plastic wrap. Repeat the procedure with the remaining pastry and spinach mixture. Freeze the rolls for 30 minutes. Preheat the oven to 400 degrees F. Line baking sheets with parchment paper or silpat mats.

4. Cut the rolls into 1/2-inch-thick slices and place 2-inches apart on the baking sheets. Bake for 20 to 25 minutes, or until golden brown.