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Cheesy Spinach Artichoke Pinwheels are pastry-stuffed rolls baked to perfection. This wonderful appetizer is perfect for game day or any event. It’s everything you love about traditional spinach and artichoke dip but with a buttery crescent roll touch!
Cheesy Spinach Artichoke Pinwheels
If you love spinach artichoke dip, you will go crazy for these pinwheel appetizers! A delicious blend of spinach, artichokes, and gooey cheese, all wrapped up in flaky crescent rolls.
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Ingredients:
- canned, chopped artichoke hearts– Frozen will work too. Just be sure to thaw completely.
- fresh baby spinach– If you want to use frozen spinach make sure you thaw completely and squeeze all the water out.
- shredded mozzarella cheese– Shredded provolone cheese or pepper jack would be great for added spice to this recipe.
- sour cream– Plain Greek yogurt would also work.
- grated parmesan cheese
- mayonnaise– Miracle Whip or full-fat Greek yogurt could substitute for mayonnaise.
- garlic powder
- onion powder
- salt
- pepper
- refrigerated crescent rolls
- large egg
- parsley
Supplies:
- 10-inch pie plate
- mixing bowls
- measuring cups and spoons
- kitchen twine or a sharp knife
- pastry brush
- non-stick spray- butter or vegetable oil works too!
Instructions:
Mix the filling. In a large bowl, mix the artichoke hearts, baby spinach, mozzarella cheese, sour cream, parmesan cheese, mayonnaise, garlic powder, onion powder, salt, and pepper.
Roll out the dough. Roll out each tube of crescent rolls end to end and pinch all of the seams together to make 1 large rectangular sheet.
Spread your filling. Spread the mixture evenly over the whole sheet of dough.
Roll it up. Starting at the bottom short side of your rectangle, roll up the crescent dough on itself (like a cinnamon roll). If some of your seams start to break you can smooth them over with a hot spoon.
Cut the rolls. Using a large sharp knife or kitchen twine, cut the rolled-up “log” into 7 or 8 equal slices. The amount of slices you get will depend on how stretched your dough got while rolling it up.
Place in the pan. Place all of the rolls into the prepared pan and use a basting brush to brush your beaten egg over the tops of the rolls very lightly.
Bake. Bake uncovered for 25 minutes or until golden brown on top and the cheese is just starting to bubble.
Freezer Recipe
This is a great recipe to make ahead of time and freeze. Skip the parsley garnish and allow your pinwheels to cool on the counter before wrapping in plastic wrap and then foil. Your spinach artichoke pinwheels will last for up to 2 months in the freezer.
More Appetizer Recipes
Cheesy Spinach Artichoke Pinwheels
Spinach Artichoke Pinwheels
Equipment
- 10-inch pie plate
- mixing bowls
- Measuring cups and spoons
- kitchen twine or a sharp knife
- pastry brush
- non-stick spray- butter or vegetable oil
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
- Preheat. Preheat the oven to 375℉
- Prep your pan. Spray a 10-inch round pie or cake pan with non-stick spray.
- Mix the filling. In a large bowl, mix the artichoke hearts, baby spinach, mozzarella cheese, sour cream, parmesan cheese, mayonnaise, garlic powder, onion powder, salt, and pepper. Set aside.
- Roll out the dough. Roll out each tube of crescent rolls end to end and pinch all of the seams together to make 1 large rectangular sheet.
- Spread your filling. Spread the mixture evenly over the whole sheet of dough.
- Roll it up. Starting at the bottom short side of your rectangle, roll up the crescent dough on itself (like a cinnamon roll). If some of your seams start to break you can smooth them over with a hot spoon.
- Cut the rolls. Using a large sharp knife or kitchen twine, cut the rolled-up “log” into 7 or 8 equal slices. The amount of slices you get will depend on how stretched your dough got while rolling it up.
- Place in the pan. Place all of the rolls into the prepared pan and use a basting brush to brush your beaten egg over the tops of the rolls very lightly.
- Bake. Bake uncovered for 25 minutes or until golden brown on top and the cheese is just starting to bubble.
- Garnish. Garnish with chopped parsley if desired and serve warm.
