If you’re searching for a snack that brings irresistible comfort, stunning flavor, and a touch of sophistication, look no further than this Cheesy Spinach and Artichoke Pinwheels Recipe. These delightful pinwheels pair creamy cheeses with fresh spinach and tender artichokes wrapped in buttery crescent dough, baked to golden perfection. Whether you’re hosting a party, craving a cozy appetizer, or simply want a fun kitchen project, this recipe offers a perfect balance of gooey, savory, and fresh that will quickly become one of your favorites.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and freshness. Each ingredient plays a crucial role, contributing layers of flavor, texture, and color that create these addictive pinwheels. From the tang of sour cream and the earthiness of spinach to the cheesy melt of mozzarella and Parmesan, every bite bursts with delicious harmony.
- Artichoke hearts (1 14-ounce can, drained and chopped): Provides tender, slightly tangy bites that balance the creaminess perfectly.
- Baby spinach (2 cups, chopped): Adds vibrant color and a subtle fresh earthiness to lighten the richness.
- Sour cream (1 cup): Brings tangy creaminess that makes the filling luscious and smooth.
- Mayonnaise (â…“ cup): Adds richness and moisture for a smooth, spreadable texture.
- Garlic powder (½ teaspoon): Infuses warm, aromatic notes to elevate the flavor.
- Onion powder (¼ teaspoon): Complements garlic with mild sweetness and depth.
- Kosher salt and freshly ground black pepper (to taste): Enhances all the flavors and balances the dish.
- Mozzarella cheese (1 cup shredded): Melts beautifully, creating that satisfying gooey stretch with every bite.
- Parmesan cheese (¼ cup freshly grated): Adds a sharp, nutty finish to the rich cheese blend.
- Crescent rolls (2 tubes, 8 ounces each): Flaky, buttery dough that wraps around the filling and bakes into perfect pinwheels.
- Egg (1 large, beaten): Used for brushing, it gives the pinwheels a gorgeous golden, shiny crust.
- Fresh parsley (2 tablespoons, chopped): Sprinkled on top for a burst of fresh color and subtle herbaceous flavor.
How to Make Cheesy Spinach and Artichoke Pinwheels Recipe
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This quick step frees you up to smoothly assemble your pinwheels and ensures a mess-free bake with no sticking or burning on the pan.
Step 2: Mix the Creamy Spinach and Artichoke Filling
In a large mixing bowl, combine the chopped artichoke hearts and baby spinach with sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper. Stir in shredded mozzarella and Parmesan cheese until everything is fully combined and the mixture is rich, creamy, and bursting with flavor.
Step 3: Prepare the Crescent Roll Dough
Lightly flour your workspace and unroll both tubes of crescent roll dough. Carefully seal all the perforations to create two large, continuous dough sheets. This step helps the dough bake evenly while fully encasing the delicious filling.
Step 4: Spread the Filling Evenly
Using a spatula, spread the creamy spinach and artichoke mixture evenly over each dough sheet, covering the entire surface from edge to edge for a consistent taste in every roll.
Step 5: Roll and Slice
Starting at one edge, roll each dough sheet tightly into a log. Then cut each log into approximately 1-inch wide pinwheels, giving you cute, evenly sized spirals packed with flavorful filling.
Step 6: Arrange and Brush
Place each pinwheel cut-side down on the prepared baking sheet with a little space between them. Brush the tops gently with the beaten egg. This egg wash is the secret to that irresistible, golden, glossy crust that makes these pinwheels shine.
Step 7: Bake to Golden Perfection
Bake the pinwheels for 12 to 15 minutes, or until they’re beautifully golden brown and cooked through. You’ll know they’re ready when the dough is flaky and the filling is bubbling with cheesy goodness.
Step 8: Finish with Fresh Parsley
Once baked, sprinkle freshly chopped parsley over the warm pinwheels. This final touch adds brightness and a lovely herbal aroma that perfectly contrasts the rich, cheesy filling. Let them cool just a few minutes before serving.
How to Serve Cheesy Spinach and Artichoke Pinwheels Recipe
Garnishes
Fresh parsley is a beautiful natural garnish that adds color and subtle flavor. You can also try a light dusting of smoked paprika or a drizzle of good-quality olive oil for an extra-special touch that makes the pinwheels pop on any serving platter.
Side Dishes
These pinwheels pair wonderfully with fresh, crisp salads such as a tangy arugula salad or a bright tomato and cucumber salad. If you’re serving as an appetizer at a gathering, offering a tangy marinara or creamy ranch dip on the side elevates the experience even more.
Creative Ways to Present
Serve your Cheesy Spinach and Artichoke Pinwheels Recipe on a rustic wooden board adorned with fresh herbs and colorful veggies for a casual party vibe. For intimate dinners, arrange them on a white platter with small ramekins of dipping sauces to impress guests with style and flavor variety.
Make Ahead and Storage
Storing Leftovers
Store any leftover pinwheels in an airtight container in the refrigerator for up to 3 days. They stay surprisingly tender and flavorful, making them great for quick snacks or light lunches the next day.
Freezing
You can freeze unbaked pinwheels by placing them on a baking sheet in the freezer until solid, then transferring to a freezer-safe bag or container. When ready to bake, simply thaw in the refrigerator overnight and bake as usual for fresh-out-of-the-oven deliciousness.
Reheating
To reheat, pop the pinwheels in a preheated 350°F (175°C) oven for about 8 to 10 minutes until warmed through and crisp on the outside. Avoid microwaving to keep the dough flaky and avoid sogginess.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well—just be sure to thaw it fully and squeeze out all excess moisture to avoid soggy pinwheels.
What can I substitute for crescent roll dough?
Puff pastry sheets are a great alternative and will give you an even flakier texture if you prefer. Just follow the same rolling and slicing method.
Can I make these vegan?
You can! Use dairy-free cream cheese, vegan mozzarella, and substitute the crescent rolls with vegan dough. Adjust seasoning to your taste and enjoy a plant-based version.
How spicy is this recipe? Can I add some heat?
This recipe is mild and crowd-pleasing, but you can absolutely add red pepper flakes or a dash of hot sauce into the filling to give it a little kick.
Is this recipe good for meal prep?
Definitely! These pinwheels make excellent make-ahead snacks or appetizers. They reheat well and keep their flavor, making them a great choice for organized meals or gatherings.
Final Thoughts
There’s something truly magical about how this Cheesy Spinach and Artichoke Pinwheels Recipe brings together simple ingredients into a crowd-pleasing delight. Whether you’re serving them at a party or enjoying a cozy night in, they never fail to please with their balance of creamy, cheesy, and fresh flavors wrapped in flaky, golden dough. I can’t wait for you to try them and make these pinwheels a staple in your recipe box! Enjoy every delicious bite.
Print
Cheesy Spinach and Artichoke Pinwheels Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
Delightfully creamy and cheesy spinach and artichoke pinwheels made with crescent roll dough filled with a flavorful mixture of spinach, artichoke hearts, sour cream, and cheeses. These golden-baked appetizers are perfect for parties or snacks.
Ingredients
Filling
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
- 1 cup sour cream
- â…“ 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 cheese
Dough and Topping
- 2 (8-ounce) tubes crescent rolls dough
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prepare for baking the pinwheels.
- Make Filling: In a mixing bowl, combine the chopped artichoke hearts, chopped spinach, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, shredded mozzarella, and grated Parmesan cheese. Stir well until fully incorporated.
- Prepare Dough: On a lightly floured surface, unroll crescent roll dough from both tubes. Seal the perforations to form two large, continuous dough sheets.
- Spread Filling: Evenly spread the spinach and artichoke mixture over the entire surface of both dough sheets, ensuring complete coverage.
- Roll Dough: Starting from one edge, tightly roll each dough sheet into a log shape.
- Slice Pinwheels: Using a sharp knife, slice each rolled log into 1-inch thick pinwheels.
- Arrange and Brush: Place each pinwheel cut-side down on the prepared baking sheet. Brush the tops with the beaten egg to achieve a golden, glossy crust after baking.
- Bake: Bake in the preheated oven for 12–15 minutes until the pinwheels turn golden brown and are cooked through.
- Garnish and Serve: Remove from oven and sprinkle freshly chopped parsley over the pinwheels. Allow them to cool for a few minutes before serving.
Notes
- For extra crispiness, you can bake a few minutes longer but watch closely to prevent burning.
- These pinwheels are great served warm but can also be enjoyed at room temperature.
- You may substitute Greek yogurt for sour cream for a lighter version.
- Fresh spinach can be sautéed lightly if you prefer a softer texture in the filling.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
