Cheesy Spinach and Artichoke Pinwheels – Craving a crowd-pleasing appetizer? Look no further than this Cheesy Spinach and Artichoke Pinwheels recipe! With creamy spinach, and tangy artichokes. And gooey cheese. All wrapped up in flaky crescent rolls. This dish is sure to be a hit. At any gathering.
The first time I made these Cheesy Spinach and Artichoke Pinwheels. Was for a family game night. I remember my husband and child. Eagerly waiting by the oven. Captivated by the delicious aroma. When I finally served them. The pinwheels disappeared in minutes! Now, it’s our go-to snack. For every occasion.
What makes this Cheesy Spinach and Artichoke Pinwheels truly special?
These Cheesy Spinach and Artichoke Pinwheels. Are a delightful blend of creamy, tangy, and cheesy flavors. Wrapped in flaky crescent rolls. The simplicity of using pre-made dough. Combined with a rich filling of spinach, artichokes, and two types of cheese. Makes this recipe easy. And irresistibly delicious. Perfect for any occasion. These pinwheels offer a sophisticated appetizer. That’s vegetarian-friendly. And sure to impress guests. With its burst of savory goodness. In every bite.
What You Need To Make This Cheesy Spinach and Artichoke Pinwheels Recipe?
Artichoke Hearts: These add a tangy. And slightly nutty flavor. Perfect for the creamy filling.
Baby Spinach: Fresh spinach not only adds a pop of color. But also a boost of nutrients.
Sour Cream and Mayonnaise: These create a rich, creamy base. That binds everything together beautifully.
Garlic Powder and Onion Powder: Essential for a subtle yet flavorful seasoning.
Mozzarella and Parmesan: Mozzarella melts wonderfully. While Parmesan adds a nice sharpness.
Crescent Rolls: Convenient and flaky. They make the perfect wrapper. For our delicious filling.
Egg: Helps give the pinwheels. A beautiful golden finish.
Fresh Parsley: A fresh, bright garnish. That adds color. And a hint of earthiness.
Steps To Make Cheesy Spinach and Artichoke Pinwheels?
Step 1: Preheat your oven to 375°F. Grab a pie plate. And give it a light coating of oil or a quick spray with nonstick spray.
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Step 2: In a big mixing bowl, toss together the chopped artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, and onion powder. Season with a bit of salt and pepper. Then mix in the shredded mozzarella and Parmesan.
Step 3: Unroll the crescent rolls. Gently press the perforations to form a big rectangle. Roughly 13×18 inches. Spread the artichoke-spinach mixture evenly over the dough.
Step 4: Starting from the shorter side. Roll the dough up tightly like a jelly roll. Press the edges to seal. Then cut the roll into eight equal slices. Place each slice cut side down on the prepared pie plate. Brush the tops with the beaten egg.
Step 5: Pop the pie plate in the oven. And bake for 20-25 minutes. Or until the pinwheels turn a lovely golden brown.
Step 6: Serve these warm beauties immediately. Garnished with fresh parsley if you like.
Tip:
For an extra layer of flavor. Try adding a teaspoon of finely chopped fresh dill or basil. To the filling mixture. These herbs complement the spinach and artichoke beautifully. Adding a fresh burst. That elevates the entire dish. Additionally, if you’re in the mood for a bit of crunch. Sprinkle some toasted pine nuts. Or chopped walnuts into the filling. They add a delightful texture. And a subtle nutty flavor. That pairs perfectly with the creamy cheese. And tangy artichokes. This little tweak. Can turn your already amazing pinwheels. Into a gourmet treat. That’s sure to wow your guests!
Frequently Asked Questions:
Can I make these pinwheels ahead of time?
Yes. You can prepare the pinwheels. And refrigerate them unbaked for up to 24 hours. Just bake them fresh. When you’re ready to serve.
Can I use fresh spinach instead of baby spinach?
Absolutely! Just make sure to chop it finely. So it incorporates well into the filling.
How can I store leftovers?
Store any leftover pinwheels in an airtight container. In the refrigerator for up to 3 days. Reheat in the oven. For the best texture.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Spinach and Artichoke Pinwheels
Ingredients
- 1 14-oz can artichoke hearts, drained and chopped
- 2 c baby spinach chopped
- 1 c sour cream
- 1/3 c mayonnaise
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Kosher salt and freshly ground black pepper to taste
- 1 c shredded mozzarella cheese
- 1/4 c freshly grated Parmesan
- 2 8-oz tubes crescent rolls
- 1 large egg beaten
- 2 tbsp chopped fresh parsley leaves
Instructions
- Preheat the oven to 375°F. Lightly oil a pie plate.
- Mix artichokes, spinach, sour cream, mayonnaise, garlic powder, and onion powder in a large bowl. Add salt, pepper, mozzarella, and Parmesan.
- Unroll crescent rolls. And press seams to form a rectangle. Spread the filling evenly over the dough.
- Roll the dough tightly from the short side. And slice into eight pieces. Place cut side down in the pie plate and brush with beaten egg.
- Bake for 20-25 minutes until golden brown. Serve warm, garnished with parsley if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
