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