Your favorite spinach artichoke dip wrapped in a flaky puff pastry shell! The perfect appetizer food that is also freezer-friendly!
Follow thawing instructions on puff pastry dough package. Once thaw, roll out on a parchment lined cookie sheet. Use a rolling pin to roll into a rectangle approximately 12" x 9".
Using a pizza cutter, cut the pastry sheet into 3 equal strips.
In a small bowl, mix softened cream cheese and garlic powder. Spread on each section of puff pastry, leaving a small edge around the border.
Squeeze excess moisture from thawed spinach and then spread on top of the cream cheese. Layer chopped artichoke hearts on top of the spinach and then top with parmesan cheese.
Fold up the sides of each section and pinch together until closed. Fold up each end and pinch well to seal it completely. Flip the log over so the seam is on the bottom. Repeat with remaining 2 logs.
Brush with the beaten egg.
Bake at 425 degrees for 10-12 minutes or until golden brown. Cut each log into 8 slices and serve.
Freezing Instructions: If making ahead and freezing, follow above instructions except do not brush beaten egg on outside of logs. Wrap each log well in plastic wrap and freeze. On serving day, remove logs from freezer and let thaw on prepared cookie sheet for about 30 minutes. Then brush with beaten egg and bake at 425 for 10-12 minutes.
Be sure to use the bagged parmesan cheese that you find in the dairy section. It should say shredded.