Cheesy Spinach Artichoke Pinwheels Recipe
These Cheesy Spinach Artichoke Pinwheels are a delicious and savory appetizer featuring a creamy mixture of artichoke hearts, spinach, and cheeses rolled inside flaky crescent roll dough, then baked to golden perfection. Perfect for parties or snack time, they are easy to prepare and bursting with flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 7 to 8 pinwheels 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Filling
- 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
Dough and Topping
- 2 (8 ounce) tubes refrigerated crescent rolls
- 1 large egg, beaten
- 1 tablespoon chopped parsley (optional garnish)
Instructions
- Preheat: Preheat the oven to 375℉ (190℃) to prepare for baking the pinwheels.
- Prep your pan: Spray a 10-inch round pie or cake pan with non-stick spray to prevent the pinwheels from sticking during baking.
- Mix the filling: In a large bowl, combine the drained chopped artichoke hearts, chopped spinach, shredded mozzarella, sour cream, grated parmesan, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir until well mixed and set aside.
- Roll out the dough: Unroll both tubes of crescent rolls end to end on a flat surface, then pinch the seams together carefully to form one large rectangular sheet of dough.
- Spread your filling: Evenly spread the prepared artichoke and spinach mixture over the entire surface of the dough rectangle.
- Roll it up: Starting from the bottom short edge of the rectangle, roll the dough up tightly like a cinnamon roll. If any seams begin to open, smooth them down gently with a warm spoon.
- Cut the rolls: Using a sharp knife or kitchen twine, slice the rolled log into 7 or 8 equal pieces, depending on how stretched the dough is while rolling.
- Place in the pan: Arrange all the pinwheel slices upright in the prepared pan. Lightly brush the tops with the beaten egg using a basting brush for a golden finish.
- Bake: Bake the pinwheels uncovered in the preheated oven for about 25 minutes, or until golden brown on top and cheese starts to bubble.
- Garnish and serve: Optionally sprinkle the pinwheels with chopped parsley. Serve warm for the best taste and texture.
Notes
- Ensure the artichoke hearts are well drained to prevent the filling from becoming too watery.
- If you don’t have crescent roll tubes, puff pastry can be used as a substitute.
- For extra crispiness, you can bake for a few minutes longer but watch carefully to avoid burning.
- These pinwheels are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat in the oven or toaster oven to maintain crispiness instead of microwaving.
Keywords: spinach artichoke pinwheels, cheesy pinwheels, spinach appetizers, artichoke dip pinwheels, crescent roll recipes, party appetizers
