Spinach-Artichoke Christmas Tree Skewers

Spinach-artichoke dip is a classic appetizer, but let’s make it a little more festive! Wrapped in puff pastry, the dip can be shaped into cute little Christmas trees and becomes individual apps. The tree gets topped with a little cheese star, as all trees should be.

Ingredients

• 1 (10-oz.) bag frozen spinach, thawed, liquid squeezed out
• 6 oz. cream cheese, softened
• 1 c. shredded mozzarella
• 3/4 c. canned artichoke hearts, drained, chopped
• Kosher salt
• Freshly ground black pepper
• Pinch of crushed red pepper flakes
• All-purpose flour, for surface
• 2 sheets frozen puff pastry (from a 17.3-oz. box), thawed according to package directions
• 12 skewers
• 6 slices Provolone

Directions

1. Step 1Preheat oven to 400°. Line 2 baking sheets with parchment. In a large bowl, combine spinach, cream cheese, mozzarella, and artichokes; season with salt, black pepper, and red pepper flakes.
2. Step 2On a lightly floured surface, roll puff pastry sheets to 15" x 12" rectangle about 1/8" thick, trimming if needed.
3. Step 3Spread spinach mixture in an even layer on one pastry sheet. Top with other pastry sheet, lightly pressing to adhere. With the long end facing you, cut out 12 (1"-thick) strips.
4. Step 4Working one strip at a time, fold dough back and forth in a zig-zag motion, with each layer getting narrower than the last, to create a tree shape. Arrange filling side up. Skewer each tree from bottom and through top, making sure about 1/2" of the skewer shows at the top. You may have to separate the layers after skewering so they aren’t smushed together. Arrange on prepared sheets. 
5. Step 5Bake trees until puff pastry is golden brown, 25 to 30 minutes. Let cool slightly.
6. Step 6Stack 2 slices of Provolone. Cut out small stars with a small cookie cutter or paring knife to get 4 stars; repeat with remaining Provolone. Carefully skewer stars onto top of trees.