Ingredients:

• One 13.75 ounce can of artichoke hearts drained and chopped
• 2 cups of frozen cooked salad shrimp thawed
• One 6 ounce can of crabmeat drained
• 1/2 cup of mayonnaise
• 1/4 cup of sour cream
• 8 ounces of cream cheese softened
• 2/3 cup grated parmesan cheese
• 1 teaspoon Old Bay seasoning

Directions:

Preheat your oven to 350 degrees F. Place all the ingredients in a mixing bowl and stir to combine. Pour into a 11x7 inch or slightly larger baking dish. Bake for 25 to 30 minutes or until cooked through and bubbling.

Ingredients:

• One package of Pepperidge Farm brand frozen puff pastry thawed
• 8 ounces of cream cheese softened
• 1.5 cups of chopped fresh baby spinach
• 1 tablespoon of olive oil
• 1 garlic clove minced or put through a garlic press
• 1/2 cup chopped Kalamata olives
• 1/2 teaspoon dried thyme
• A pinch of red pepper flakes
• 1/4 teaspoon kosher salt
• Line 2 large cookie sheets with parchment paper

Directions:

Heat the olive oil in a skillet, add the spinach and garlic and saute until the spinach wilts and the garlic is gragrant. Set aside to cool. Place the cream cheese, cooled spinach and garlic, olives, thyme, red pepper flakes and salt in a mixing bowl and combine well. Unroll both sheets of puff pastry onto separate cookie sheets. Spread 1/2 of teh cream cheese. Starting at the wide end, roll each of the filling covered pastry dough sheets into a log, wrap in plastic wrap and refrigerate for at least an hour. Preheat your oven to 375 degrees F. Unwrap the pastry rolls, cut each into 1/2 inch thick slices and place about one inch apart on the cookie sheets. Bake for 20-25 minutes or until golden and cookied through. Remove from oven and allow the pinwheels to cool on the cookie sheets before removing.