Quick & Cheesy Spinach and Artichoke Pinwheels Recipe

Spinach and artichoke pinwheels deliver a delightful twist on classic party appetizers.

These compact rolls burst with creamy, tangy flavors that dance across your palate.

Soft, pillowy pastry wraps around a rich, verdant filling that promises irresistible texture and taste.

Mediterranean-inspired ingredients mingle in a harmonious blend of herbs and smooth cheese.

Bold yet subtle, these pinwheels elevate finger food from ordinary to extraordinary.

Guests will marvel at the elegant presentation and complex flavor profile.

The perfect balance of ingredients crafts simple components into a sophisticated culinary experience.

Why Spinach and Artichoke Pinwheels Are a Party Favorite

• Savor Creamy Comfort: Indulge in a delightful blend of spinach and artichoke that creates a rich, velvety filling packed with cheesy goodness and subtle garlic notes.
• Whip Up in a Snap: This recipe offers lightning-fast preparation, taking less than 45 minutes from start to finish, making it perfect for quick appetizers or unexpected guests.
• Crowd-Pleasing Party Starter: Pinwheels deliver a fun, handheld format that makes them irresistible for both kids and adults, ideal for game days, potlucks, and casual gatherings.
• Customize with Ease: Versatile ingredients allow simple swaps or additions, letting home cooks personalize the recipe to match their taste preferences or dietary needs.

Ingredients for Creamy Spinach and Artichoke Pinwheels

Main Ingredients:

• Crescent Rolls: Soft, flaky pastry that creates a delicate wrapper for the filling, best when fresh and at room temperature.

• Artichoke Hearts, Spinach: Fresh, tender vegetables that provide a rich, earthy flavor and nutritious base for the pinwheels.

• Mozzarella Cheese, Parmesan Cheese: Creamy, melty cheeses that add richness and a savory depth to the filling.

• Sour Cream, Mayonnaise: Smooth, tangy ingredients that help bind the filling and create a creamy texture.

• Garlic Powder, Onion Powder: Aromatic spices that enhance the overall flavor profile of the pinwheels.
• Kosher Salt, Black Pepper: Essential seasonings that balance and intensify the taste of the filling.

• Egg: Used for egg wash to create a golden, shiny exterior on the pinwheels.
• Fresh Parsley: Bright, fresh herb that adds a pop of color and subtle herbal note to the final dish.

How to Bake Flaky, Cheesy Pinwheels That Disappear Fast

Step 1: Warm Up The Oven

Bring your oven to a toasty 375°F. Lightly coat a baking sheet with cooking spray or brush with olive oil.

Step 2: Create Delicious Filling

• Chopped artichoke hearts
• Finely chopped spinach
• Sour cream
• Cream cheese
• Minced garlic
• Dried herbs
• Shredded monterey jack cheese

Blend everything until smooth and well-mixed.

Step 3: Prepare The Dough

Unroll crescent roll sheet on a clean countertop. Gently press seams together to create one seamless surface.

Step 4: Spread The Magic

Evenly spread the filling across the entire dough surface, leaving a small border around the edges.

Step 5: Roll With Precision

Carefully roll the dough into a tight log, starting from the longer side. Use gentle pressure to ensure a compact roll.

Step 6: Slice And Arrange

Cut the rolled log into eight equal sections. Place pinwheels cut-side up on the prepared baking sheet, leaving space between each piece.

Step 7: Enhance The Golden Glow

Brush the top of each pinwheel with beaten egg for a beautiful shine and color.

Step 8: Bake To Perfection

Slide the baking sheet into the preheated oven. Bake for 18-22 minutes until edges turn golden brown and crispy.

Step 9: Serve And Celebrate

Transfer pinwheels to a serving platter. Sprinkle with fresh chopped herbs. Enjoy while warm and crispy!

Tips for Rolling and Cutting the Perfect Pinwheels

• Prevent Soggy Bottoms: Pat spinach and artichoke hearts completely dry with paper towels to remove excess moisture and ensure crispy pinwheels.
• Seal Dough Tightly: Press crescent roll seams firmly to prevent filling from leaking during baking, creating perfect, compact rolls.
• Slice with Precision: Use a sharp serrated knife or dental floss for clean, even cuts that maintain the pinwheel's delicate shape.
• Temperature Matters: Let ingredients reach room temperature before mixing to create a smoother, more consistent filling with better texture.
• Make Ahead Magic: Prepare pinwheels up to 24 hours in advance and refrigerate, covered, then bake just before serving for maximum convenience.

Storing and Reheating Spinach Artichoke Pinwheels for Later

• Refrigerate: Store leftover pinwheels in an airtight container within 2 hours of cooking. Keep them in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Reheat in Oven: Warm pinwheels at 350°F for 8-10 minutes to restore their crispy texture. Wrap loosely in aluminum foil to prevent drying out and ensure even heating.
• Microwave Option: Quickly reheat individual pinwheels for 30-45 seconds on medium power. Place a damp paper towel over them to retain moisture and prevent rubbery edges.

What to Serve with Spinach and Artichoke Pinwheels

• Pair with Crisp White Wine: Complement the creamy, cheesy pinwheels with a chilled sauvignon blanc or pinot grigio. These light, zesty wines cut through the richness of the filling and enhance the delicate artichoke and spinach flavors.
• Serve with Fresh Salad: Create a bright side of mixed greens with a tangy vinaigrette. The salad's acidity will balance the pinwheels' creamy texture and provide a refreshing contrast to the warm, cheesy appetizer.
• Match with Light Beer: Choose a wheat beer or pilsner to accompany these pinwheels. The beer's crisp, clean taste will cleanse the palate and match the appetizer's savory profile without overwhelming the delicate ingredients.
• Add Dipping Sauce: Prepare a quick marinara or herb-infused aioli for extra flavor. These sauces will add an exciting layer of taste and make the pinwheels even more enjoyable for guests.

Flavor Ideas to Switch Up Spinach Artichoke Pinwheels

• Mediterranean Magic: Replace spinach with sun-dried tomatoes and swap Parmesan for crumbled feta cheese. Add chopped kalamata olives for an extra Mediterranean punch.
• Protein Power: Mix in shredded rotisserie chicken or crispy bacon bits into the filling for a more substantial appetizer. Sprinkle some red pepper flakes for a spicy kick.
• Veggie Boost: Incorporate roasted red peppers, caramelized onions, or sautéed mushrooms to enhance the vegetable complexity. Use cream cheese instead of sour cream for a richer texture.
• Herb Garden Blend: Stir in fresh chopped herbs like basil, thyme, or dill into the filling. Top with a light sprinkle of fresh chives or green onions after baking for a bright, aromatic finish.

Spinach and Artichoke Pinwheels Recipe

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4.6 from 21 reviews

• Total Time: 40 minutes
• Yield: 12 1x

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Description

Spinach and artichoke pinwheels blend creamy cheese with Mediterranean flavors in a delightful appetizer. Guests will savor these elegant rolls packed with zesty herbs and smooth textures that promise a crowd-pleasing start to any gathering.

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Ingredients

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Spinach and Artichoke Pinwheels Ingredients:

Main Ingredients:

• 2 (8-ounce) tubes crescent rolls
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 2 cups baby spinach, chopped

Cheese and Dairy:

• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• ¼ cup freshly grated Parmesan cheese
• ⅓ cup mayonnaise
• 1 large egg, beaten

Seasonings and Herbs:

• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

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Instructions

1. Preheat the oven to 375°F. Prepare a baking dish with a light coating of cooking spray to prevent sticking.
2. In a mixing bowl, thoroughly combine finely chopped artichoke hearts with fresh spinach, creating a vibrant green base for the filling. Fold in creamy sour cream and smooth mayonnaise until well integrated.
3. Enhance the mixture with aromatic garlic and onion powders, then season with a delicate balance of salt and freshly ground pepper. Gently incorporate shredded mozzarella and grated Parmesan to add richness and depth.
4. Carefully unfold the crescent roll dough on a clean surface, pressing seams together to form a seamless rectangular canvas. Spread the artichoke and spinach mixture evenly across the dough, leaving a small border around the edges.
5. Tightly roll the dough from the shorter side, creating a compact log. Use a sharp knife to slice the roll into eight uniform pinwheels, ensuring each piece is roughly the same size.
6. Arrange the pinwheels cut-side down in the prepared baking dish, allowing them to nestle close together. Delicately brush the tops with beaten egg to achieve a golden, glossy finish.
7. Transfer to the preheated oven and bake for 22-25 minutes, watching for a rich, amber-brown color and ensuring the dough is completely cooked through.
8. Remove from the oven and let rest for a few minutes. Garnish with fresh parsley for a pop of color and serve while warm for maximum flavor and texture.

Notes

• Crescent roll dough works best when slightly chilled, making it easier to handle without tearing.
• Refrigerate leftover pinwheels in an airtight container for up to three days, reheating gently in the oven to maintain crispness.
• Swap mozzarella with cheddar or gouda for a different flavor profile that still complements the creamy artichoke and spinach filling.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 1 g
• Protein: 6 g
• Cholesterol: 30 mg