Name: Cheesy Spinach Artichoke Pinwheels Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 (14 ounce) can chopped artichoke hearts, drained; 2 cups baby spinach, packed and chopped; 1 cup mozzarella cheese, shredded; 1 cup sour cream; ⅓ cup parmesan cheese, grated; ¼ cup mayonnaise; 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon salt; ¼ teaspoon pepper; 2 (8 ounce) tubes refrigerated crescent rolls; 1 large egg, beaten; 1 tablespoon chopped parsley (optional garnish)

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Introduction

These Cheesy Spinach Artichoke Pinwheels are a delicious and easy appetizer perfect for any occasion. Packed with creamy cheese, spinach, and artichokes, they bake up golden and ooey-gooey. They’re sure to be a crowd-pleaser at your next gathering.

A round metal baking dish holds nine golden brown cheese rolls arranged closely in a circle, each roll showing soft, creamy white cheese filling inside its spiral pattern with hints of green herbs sprinkled throughout. The tops of the rolls are lightly browned and glossy, with chopped fresh green herbs scattered both on the rolls and around the dish. Two woman's hands with light skin and manicured nails hold the dish gently from opposite sides. The dish is placed on a white marbled surface, adding a clean, bright contrast to the warm colors of the rolls. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (14 ounce) can chopped artichoke hearts, drained
2 cups baby spinach, packed and chopped
1 cup mozzarella cheese, shredded
1 cup sour cream
⅓ cup parmesan cheese, grated
¼ cup mayonnaise
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
¼ teaspoon pepper
2 (8 ounce) tubes refrigerated crescent rolls
1 large egg, beaten
1 Tablespoon chopped parsley (optional garnish)

Instructions

Step 1: Preheat the oven to 375℉.
Step 2: Spray a 10-inch round pie or cake pan with non-stick spray.
Step 3: In a large bowl, combine the drained artichoke hearts, chopped baby spinach, shredded mozzarella, sour cream, parmesan, mayonnaise, garlic powder, onion powder, salt, and pepper. Mix until well combined and set aside.
Step 4: Roll out both tubes of crescent rolls end to end on a flat surface, then pinch all seams together to create one large rectangular sheet of dough.
Step 5: Spread the prepared filling evenly over the entire surface of the dough sheet.
Step 6: Starting from the bottom short side, carefully roll the dough up tightly like a cinnamon roll. If any seams break, smooth them over with a warm spoon.
Step 7: Using a sharp knife or kitchen twine, cut the rolled dough into 7 or 8 equal slices, depending on the thickness of your roll.
Step 8: Arrange the pinwheels cut side up in the prepared pan. Lightly brush the tops with the beaten egg.
Step 9: Bake uncovered for 25 minutes or until the pinwheels are golden brown and the cheese is bubbly.
Step 10: Garnish with chopped parsley if desired and serve warm.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes to the filling for a mild kick.
Try substituting cream cheese for the sour cream for a richer filling.
You can add cooked bacon bits or chopped mushrooms to the filling for variety.
If you don’t have a pie pan, a baking sheet lined with parchment paper works well too.

Storage

Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. Reheat them in a 350℉ oven for about 10 minutes to restore crispness. These pinwheels can also be frozen before baking—freeze the rolled log, then thaw before slicing and baking as directed.

How to Serve

A metal round baking pan holds seven golden-brown cheese rolls, one missing to show their fluffy texture. Each roll has two visible layers of soft dough swirled with a creamy white cheese filling mixed with small bits of green herbs and cooked onions. The tops are slightly crispy and browned with melted cheese, dotted with bright green chopped parsley. Loose parsley flakes rest inside the pan and on the white marbled surface below, giving a fresh touch. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of canned?

Yes, you can use fresh artichokes, but be sure to cook and chop them finely before mixing with the filling. Canned artichokes are a convenient option that works well for this recipe.

Can I prepare these pinwheels ahead of time?

Absolutely! You can assemble the pinwheels and store them in the refrigerator for a few hours before baking, or freeze them unbaked for longer storage. Just bake them directly from the refrigerator or thaw before baking for best results.