Spinach Artichoke Pastries

• 1-1/4 cups cooked chopped spinach
  
• 1 (14-ounce) can artichoke hearts, drained and chopped
  
• 1/2 cup mayonnaise
  
• 1/2 cup grated Parmesan cheese
  
• 1 teaspoon onion powder
  
• 1 teaspoon garlic powder
  
• 1/2 teaspoon pepper
  
• 1 package frozen puff pastry (2 sheets)

Thaw puff pastry at room temperature for 30 minutes. Drain spinach well, pressing between layers of paper towels. Stir together spinach, artichoke hearts and next 5 ingredients. Unfold one pastry and place on a lightly floured surface. Use a rolling pin to remove fold marks and flatten. Spread half of spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam. Wrap in heavy duty plastic wrap. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes and cut into 1/2-inch thick slices.

Bake at 400 degrees for 20 minutes or until golden brown.

Yield: 4 dozen.