Stir together the artichoke hearts, spinach, mayonnaise, cheeses, onion powder, garlic powder, white pepper, salt. Set aside.
Roll out one sheet of the puff pastry. Brush the extra virgin olive oil over the puff pastry sheet. Spread half of the spinach mixture onto the puff pastry sheet leaving a one inch margin on each side.
Roll up sheet tightly. Wrap in plastic wrap.
Repeat with second puff pastry sheet.
Place in freezer for 20-30 minutes. Just long enough for the ingredients to solidify, but not so hard you can't cut through it.
Preheat oven to 400°F. Remove rolls from the freezer and cut into 1-inch thick slices (approximately 12 per roll).
Place slices onto a rimmed baking sheet lined with parchment paper.
Bake for 15 minutes or until puffy and lightly browned. Allow to stand for 3-5 minutes before serving.
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