Cheesy Spinach and Artichoke Pinwheels
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.
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 24 pinwheels
Calories 120 kcal
- 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
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.
- 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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