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Spinach and Artichokes in Puff Pastry

One 10-ounce package, frozen chopped spinach, thawed
1 14 ounce can artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1 tsp. onion powder
1/2 tsp. pepper
salt to taste
1 17.3 ounce package frozen puff pastry

Drain or squeeze spinach well. Stir together spinach, artichoke hearts and next five 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, and pressing to seal seam. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch slices. Rolls may be frozen up to 3 months.

Bake at 400 for 20 minutes or until golden brown.

Yield: 4 dozen