Artichoke Spinach Swirls

• 1 package Pepperidge Farm® Puff Pastry Sheets (2 sheets), thawed
• 1 ½ tsp. Egg Replacer w/ 2 tbsp. water (or 1 large egg)
• 1 cup grated Mozzarella Rice Cheese (or regular mozzarella)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 - 10 oz. package frozen chopped spinach, thawed and well drained
• 1 - 14 oz. can artichoke hearts, drained and chopped

Heat the oven to 400 degrees F.

Stir the cheese, onion powder, garlic powder, black pepper, spinach and artichoke hearts in a medium bowl.

Unfold 1 pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Spread half the spinach mixture on the pastry to within 1 inch of the edge. Roll up like a jelly roll. Press the seam to seal. Repeat with the remaining pastry sheet.

Cut each roll into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets sprayed with Pam.

Bake for 15-20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.