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
Scale
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.
