Description
Cheesy Spinach and Artichoke Pinwheels are a delectable and easy-to-make snack that will elevate any gathering. These delightful baked roll-ups feature a creamy filling made with artichoke hearts, fresh spinach, and a blend of cheeses, all wrapped in flaky crescent roll dough. Perfect for game day, brunch, or family get-togethers, these pinwheels are not only crowd-pleasers but also make-ahead friendly, allowing you to prepare them in advance and bake them just before serving. Enjoy them warm with your favorite dipping sauce or as part of a vibrant appetizer spread. No one can resist these cheesy bites!
Ingredients
Scale
- 1 (14-ounce) can artichoke hearts (drained and chopped)
- 2 cups baby spinach (chopped)
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 2 (8-ounce) tubes crescent rolls
- 1 large egg (beaten)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 375°F. Lightly oil a pie plate or coat it with nonstick spray.
- In a large mixing bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir in mozzarella and Parmesan until well mixed.
- Unroll crescent rolls and press the perforations together to form a rectangle. Spread the filling evenly over the dough.
- From the shorter side, roll up tightly and seal edges securely. Cut into eighths.
- Place cut-side down in the prepared dish. Brush tops with beaten egg for shine and bake for 20-25 minutes until golden brown.
- Serve immediately garnished with parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pinwheels (70g)
- Calories: 200
- Sugar: 2g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg