Cheesy Spinach Artichoke Pinwheels Recipe
These Cheesy Spinach and Artichoke Pinwheels are a delicious and savory appetizer featuring a creamy blend of artichoke hearts, baby spinach, and cheeses, all rolled up in flaky crescent roll dough and baked to golden perfection. Perfect for parties, snack time, or a flavorful treat anytime.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 pinwheels
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Filling
- 1 (14-ounce) can artichoke hearts, drained, patted dry and chopped
- 2 cups baby spinach, chopped
- ⅓ cup sour cream
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
Dough and Topping
- 2 (8-ounce) tubes crescent rolls
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375 degrees Fahrenheit. Lightly oil a pie plate or coat with nonstick spray to prepare for baking.
- Prepare the filling: In a large bowl, combine the chopped artichoke hearts, chopped spinach, sour cream, mayonnaise, garlic powder, and onion powder. Season with kosher salt and freshly ground black pepper to taste. Stir in the shredded mozzarella and grated Parmesan until everything is well combined.
- Prepare the dough: Unroll the crescent rolls onto a flat surface, pressing down the perforations to create one large approximately 13 by 18-inch rectangle. Evenly spread the prepared artichoke and spinach mixture over the crescent roll dough.
- Roll and cut: Starting at the shortest side of the rectangle, carefully roll the dough up tightly, pressing the edges to seal the seam. Using a sharp knife, cut the rolled dough into eight equal pieces.
- Arrange and brush: Place each pinwheel cut side down onto the prepared pie plate. Brush the tops with the beaten egg to encourage browning and a shiny finish.
- Bake: Bake in the preheated oven for about 20 to 25 minutes or until the pinwheels are golden brown and cooked through.
- Serve: Remove from the oven and garnish with chopped fresh parsley if desired. Serve immediately while warm.
Notes
- Pressing down the perforations of the crescent dough helps prevent leakage of the filling while baking.
- Make sure to thoroughly drain and pat dry the canned artichoke hearts to avoid excess moisture in the filling.
- Feel free to substitute mayonnaise with Greek yogurt for a tangier and lighter option.
- These pinwheels are best served warm but can be reheated and still taste great.
- You can prepare the filling a day ahead and assemble just before baking for convenience.
