Description
These Cheesy Spinach and Artichoke Pinwheels are a delicious, easy-to-make appetizer featuring a creamy mixture of spinach, artichokes, and cheeses wrapped in flaky crescent roll dough. Perfect for parties or snack time, they bake up golden brown with a savory, melty filling and a crispy exterior.
Ingredients
Scale
Filling
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
- 1 cup sour cream
- â…“ cup mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
Dough & Finish
- 2 (8-ounce) tubes crescent rolls
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Filling: In a large mixing bowl, combine chopped artichoke hearts, chopped spinach, sour cream, mayonnaise, garlic powder, onion powder, kosher salt, black pepper, shredded mozzarella, and grated Parmesan. Stir thoroughly until the mixture is fully blended and creamy.
- Prepare Dough Sheets: On a lightly floured surface, unroll the crescent dough from both tubes. Seal the perforations by pressing the dough seams together to create two large, solid sheets of dough.
- Spread Filling: Evenly spread the spinach and artichoke mixture over the entire surface of both dough sheets, making sure the filling is well distributed.
- Roll and Slice: Carefully roll each dough sheet into a tight log, starting from one edge. Once rolled, slice each log into pinwheels about 1 inch thick, creating individual spiraled bites.
- Arrange and Brush: Place the pinwheels cut-side down on the prepared baking sheet. Brush the tops with the beaten egg to achieve a shiny, golden crust when baked.
- Bake: Bake the pinwheels in the preheated oven for 12-15 minutes or until they turn golden brown and are cooked through.
- Garnish and Serve: Once baked, sprinkle freshly chopped parsley over the pinwheels. Allow them to cool for a few minutes before serving to let the filling set slightly.
Notes
- For extra crispiness, you can bake the pinwheels a bit longer, but watch closely to prevent burning.
- Fresh spinach can be sautéed and drained to reduce moisture before mixing if you prefer a less wet filling.
- Use full-fat cheeses and sour cream for a richer flavor, or substitute with lower-fat options if desired.
- These pinwheels can be prepared ahead of time and refrigerated before baking; just add a few extra minutes to baking time if baking cold.
- Frozen crescent dough should be fully thawed before use for best results.
