Whip up a batch of my Cheesy Spinach and Artichoke Pinwheels, a crowd-pleasing star among Appetizer Recipes Easy! These flaky, creamy bites combine tangy artichokes, tender spinach, and melty cheese wrapped in golden crescent dough, perfect for parties, game nights, or quick snacks. Ready in under 30 minutes, they’re a flavorful, hassle-free treat that always disappears fast.
Why You’ll Love This Cheesy Spinach and Artichoke Pinwheels
I love these Cheesy Spinach and Artichoke Pinwheels because they’re a standout in Appetizer Recipes Easy, blending rich, cheesy goodness with fresh veggies in a crispy, flaky package. The simple ingredients and quick prep make them ideal for busy hosts or spontaneous cravings, while their irresistible flavor and gorgeous presentation wow guests every time. Whether for a casual gathering or a cozy night in, these pinwheels are a guaranteed hit.
Ingredients for Cheesy Spinach and Artichoke Pinwheels
Here’s what you’ll need to make these Cheesy Spinach and Artichoke Pinwheels (makes 24 pinwheels):
- 1 (14 oz) can artichoke hearts, drained and chopped
- 2 cups fresh baby spinach, chopped
- ¾ cup sour cream
- ¼ cup mayonnaise
- ½ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¾ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 (8 oz) tubes refrigerated crescent roll dough
- 1 large egg, beaten
- 1 tbsp chopped fresh parsley, for garnish
Ingredient Tips:
- Artichoke Hearts: Canned and drained work perfectly; chop finely for even filling in these Appetizer Recipes Easy.
- Spinach: Fresh baby spinach adds vibrant flavor; frozen (thawed, drained) is a good substitute.
- Crescent Dough: Creates a flaky crust; gluten-free or puff pastry options work for dietary needs.
- Cheeses: Mozzarella and Parmesan blend for gooey, savory depth; swap mozzarella for cheddar for variety.
- Egg Wash: Ensures a golden, shiny finish; brush lightly for best results.
Directions for Cheesy Spinach and Artichoke Pinwheels
Preheat and Prep
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
Mix the Filling
In a large bowl, I combine 1 can chopped artichoke hearts, 2 cups chopped spinach, ¾ cup sour cream, ¼ cup mayonnaise, ½ tsp garlic powder, ¼ tsp onion powder, ½ tsp salt, ¼ tsp pepper, ¾ cup mozzarella, and ¼ cup Parmesan, stirring until well blended.
Roll Out Dough
On a lightly floured surface, I unroll 2 tubes of crescent dough, pressing perforations to form two large rectangles. I spread half the filling evenly over each dough sheet, covering the surface.
Roll and Slice
I tightly roll each dough sheet into a log, then slice each log into 12 (1-inch) pinwheels, creating 24 total Cheesy Spinach and Artichoke Pinwheels.
Arrange and Brush
I place the pinwheels cut-side down on the baking sheet, spacing them 1 inch apart. I brush the tops with beaten egg for a golden crust.
Bake
I bake the pinwheels for 12-15 minutes until golden brown and cooked through, filling the kitchen with a savory aroma.
Garnish and Serve
I sprinkle 1 tbsp chopped parsley over the warm Cheesy Spinach and Artichoke Pinwheels for a fresh pop of color, then serve slightly cooled as a perfect Appetizer Recipes Easy dish.
Variations for Cheesy Spinach and Artichoke Pinwheels
I love tweaking these Cheesy Spinach and Artichoke Pinwheels for fun twists. Here are some ideas:
- Bacon Boost: Add ¼ cup cooked, crumbled bacon to the filling for smoky flavor in these Appetizer Recipes Easy.
- Spicy Kick: Mix in ¼ tsp red pepper flakes or swap mozzarella for pepper jack for a zesty bite.
- Veggie Swap: Replace artichokes with chopped sun-dried tomatoes for a sweeter, tangy depth.
- Whole Wheat: Use whole wheat crescent dough for a nuttier, heartier base.
- Herb Infusion: Add 1 tsp chopped fresh dill or basil to the filling for extra freshness.
Storage and Reheating
I store Cheesy Spinach and Artichoke Pinwheels in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet at 350°F (175°C) for 8-10 minutes to restore crispness; microwaving can make the dough soggy. For freezing, I freeze unbaked pinwheels on a tray, then transfer to a freezer-safe bag for up to 2 months. I bake from frozen, adding 2-3 minutes to the baking time.
FAQs About Cheesy Spinach and Artichoke Pinwheels
Can I make Cheesy Spinach and Artichoke Pinwheels ahead of time?
Yes, assemble and slice the pinwheels, refrigerate covered for up to 4 hours, then bake just before serving for fresh Appetizer Recipes Easy.
Can I use frozen spinach in this recipe?
Yes, thaw and squeeze out all moisture from frozen spinach to prevent a watery filling.
Can I freeze Cheesy Spinach and Artichoke Pinwheels?
Absolutely, freeze unbaked pinwheels and bake from frozen, adding a few extra minutes to the baking time.
What can I use instead of crescent roll dough?
Puff pastry sheets create a flakier texture; gluten-free dough works for dietary needs.
Are these pinwheels gluten-free?
Use gluten-free crescent dough and check all ingredients to ensure they’re gluten-free for a celiac-friendly version.
More Fun Appetizers Recipes You’ll Love
- Crispy Potato Balls: The Ultimate Crunchy Snack
- Bacon Cheese Popper Balls
- Cheesy Broccoli Balls Recipe
Conclusion
These Cheesy Spinach and Artichoke Pinwheels are a savory, flaky delight, perfect for Appetizer Recipes Easy that impress without the stress. I love how their creamy filling and golden crust come together in just 30 minutes, making them a go-to for parties, snacks, or gatherings. Try this crowd-pleasing recipe, share your creations on social media, and explore more delicious ideas at Food and Tips. They’re sure to become a favorite in your kitchen!
Cheesy Spinach and Artichoke Pinwheels
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
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine chopped artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, mozzarella, and Parmesan until well mixed.
- On a lightly floured surface, unroll crescent dough from both tubes and seal perforations to form two large sheets.
- Spread the spinach and artichoke mixture evenly over both dough sheets, covering the entire surface.
- Roll up each dough sheet tightly into a log, then slice each log into 1-inch pinwheels.
- Place pinwheels cut-side down on the prepared baking sheet and brush tops with beaten egg for a golden, shiny crust.
- Bake for 12-15 minutes until golden brown and cooked through.
- Sprinkle freshly chopped parsley over the pinwheels after baking and let cool for a few minutes before serving.
Notes
- These pinwheels make about 24 pieces.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 8-10 minutes to retain crispiness; avoid microwaving.
- Can be frozen after slicing; bake from frozen adding a few extra minutes.
- Variations include adding cooked bacon or pancetta, swapping mozzarella for pepper jack, or adding sun-dried tomatoes.
- For a spicier version, sprinkle red pepper flakes into the filling.
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