Are you going to enjoy these spinach and artichoke windmills! When you pair a super delicious savory dip with flaky puff pastry, you have a winner.
- 1 Sheet of puff pastry (size 10 X 15 X 1/8), thawed
- 1 cup Leftover spinach and artichoke dip, warmed slightly to soften before spreading
- 2 tablespoons Grated parmesan
Preheat the oven to 400°F.
On a lightly floured surface, unfold the puff pastry so that it lies flat. Use fingers to pinch both sides of the pleats together to strengthen the dough.
Using a rolling pin, stretch the puff pastry about ¼ inch on all sides to thin it out slightly.
Spread the remaining spinach and artichoke dip evenly all over the sheet, going very close to the edges.
Roll firmly from a short edge to create a smooth, even roll.
Using a sharp knife or bladed pizza cutter, cut 12 pinwheels about ½ to ¾ inch wide.
Place the pinwheels flat on a parchment-lined baking sheet at least 1 inch apart, as the pinwheels will puff up during baking. Reshape them as needed to round them again after cutting. Sprinkle some grated parmesan on top of each.
Bake for 18 to 20 minutes or until puff pastry and parmesan topping are golden brown. Serve hot or cold.