Cheesy Spinach and Artichoke Pinwheels: A Delicious Party Starter
Looking for a crowd-pleasing appetizer that combines the beloved flavors of a spinach artichoke dip with the ease of finger food? These Cheesy Spinach and Artichoke Pinwheels are just the thing you need. Perfect for parties, gatherings, or as a tasty snack, these pinwheels are not only delicious but also visually appealing. Let’s dive into how to make this appetizer that’s sure to get rave reviews.
Ingredients:
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
- 1 cup sour cream
- ⅓ 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
- 2 (8-ounce) tubes crescent rolls
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley leaves (optional garnish)
Directions:
- Prep the Oven and Baking Dish:
- Preheat your oven to 375°F (190°C).
- Lightly oil a pie plate or coat it with nonstick spray to prevent sticking.
- Prepare the Filling:
- In a large bowl, mix together the chopped artichoke hearts, baby spinach, sour cream, mayonnaise, garlic powder, and onion powder.
- Season with salt and pepper to taste.
- Stir in the mozzarella and Parmesan cheeses until the mixture is well combined.
- Assemble the Pinwheels:
- Unroll the crescent dough on a flat surface, pressing the perforations to seal it into one large rectangle about 13×18 inches.
- Spread the spinach and artichoke mixture evenly over the dough.
- Starting from the shorter side, roll up the dough tightly to form a log and seal the edges.
- Cut the log into 8 equal slices and place them cut side down on the prepared pie plate.
- Bake:
- Brush the tops of the pinwheels with the beaten egg to give them a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the pinwheels are golden brown and puffed up.
- Serve:
- Remove the pinwheels from the oven.
- Optional: Garnish with chopped fresh parsley for a touch of color and freshness.
- Serve warm and enjoy the melty, cheesy goodness!
Additional Tips:
- Make-Ahead Tip: You can prepare the roll a day ahead, keep it wrapped in the fridge, and simply slice and bake before your guests arrive.
- Variations: For a little extra kick, add a pinch of red pepper flakes to the filling or use a blend of different cheeses.
Nutritional Information:
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Calories: 220 kcal per serving
- Servings: 8 pinwheels
These Cheesy Spinach and Artichoke Pinwheels are the perfect solution when you need a quick, easy, and impressive appetizer. Whether you’re hosting a dinner party, needing a potluck dish, or just want a delicious snack, these pinwheels are sure to be a hit! Enjoy the delightful combination of creamy, cheesy filling and crispy dough at your next gathering.
Cheesy Spinach and Artichoke Pinwheels
- Total Time: 35-40 minutes
- Yield: 8 1x
Description
These Cheesy Spinach and Artichoke Pinwheels are a delicious and easy-to-make appetizer that’s perfect for any gathering. The combination of spinach, artichoke, and two types of cheese creates a rich and flavorful filling, all wrapped up in a golden, flaky crescent roll dough. These pinwheels are not only visually appealing but also packed with taste, making them a crowd favorite.
Ingredients
1 (14-ounce) can artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
⅓ 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
2 (8-ounce) tubes crescent rolls
1 large egg, beaten
2 tablespoons chopped fresh parsley leaves (optional garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly oil a pie plate or coat it with nonstick spray.
In a large bowl, combine the chopped artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, and onion powder. Season with salt and pepper to taste. Stir in the shredded mozzarella and grated Parmesan until well mixed.
Unroll the crescent roll dough, pressing the perforations to seal into a large rectangle, approximately 13×18 inches. Spread the artichoke and spinach mixture evenly over the dough.
Starting at the shorter side of the rectangle, carefully roll up the dough, pressing the edges to seal the roll.
Cut the roll into 8 equal pieces and place them cut side down onto the prepared pie plate.
Brush the tops of the pinwheels with the beaten egg.
Place the pie plate into the preheated oven and bake until the pinwheels are golden brown, about 20-25 minutes.
Remove from the oven and serve immediately, garnished with chopped fresh parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
Nutrition
- Calories: 220