Spinach and Artichokes in Puff Pastry

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, artichoke hearts, and next 5 ingredients.

Thaw puff pastry at room temperature 30 minutes. Unfold pastry, and place on a lightly floured surface or heavy-duty plastic wrap.

Spread one-half 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; cut into 1/2-inch-thick slices. (

Rolls may be frozen up to 3 months.)

Bake at 400 for 20 minutes or until golden brown.