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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 375°F. Prepare a baking dish with a light coating of cooking spray to prevent sticking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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