Cheesy Spinach and Artichoke Pinwheels
Crowd-pleasing cheesy pinwheels packed with creamy spinach and artichoke filling, baked until golden perfection. Great for game day or appetizers!
Equipment
- 1 Mixing bowl Medium
Ingredients
Main ingredients
- 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
- 2 8-ounce tubes crescent rolls
- 1 large egg beaten
- 2 tablespoons chopped fresh parsley leaves
Instructions
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, onion powder, mozzarella, and Parmesan. Season with salt and pepper. Stir until creamy and evenly mixed.
- Roll out crescent dough on a lightly floured surface and press seams together to form full sheets.
- Spread spinach-artichoke mixture evenly over dough, leaving a border around the edges.
- Roll from the long end tightly, trim messy edges, and slice into 1-inch rounds.
- Place pinwheels cut-side down on baking sheet with space between each.
- Brush tops with beaten egg.
- Bake for 18–20 minutes until golden and bubbly. Let cool slightly, then serve sprinkled with chopped parsley.
Notes
You can prep the filling a day beforehand and store it in the fridge. For best results, roll and bake just before serving. These are perfect for party trays and store well for snacks later!