If you love all things cheesy, vibrant, and full of flavor, then the Cheesy Spinach and Artichoke Pinwheels Recipe is about to become your new go-to appetizer or snack. These delightful pinwheels combine creamy artichoke hearts and fresh spinach with gooey mozzarella and Parmesan, all rolled up in buttery crescent dough. They bake up golden and flaky on the outside, with a rich, savory filling on the inside. Perfect for parties, family dinners, or anytime you crave a handheld treat that’s both impressive and utterly delicious.
Ingredients You’ll Need
This recipe shines because of its simplicity, featuring ingredients that you might already have on hand. Each one adds a special touch—whether it’s the fresh spinach’s bright green pop, the tangy artichokes, or the creamy cheeses that bring everything together for that irresistible gooey pull.
- Artichoke hearts (1 14-ounce can, drained and chopped): The star of the filling, offering a tender, slightly tangy bite.
- Baby spinach (2 cups, chopped): Adds a fresh, mild earthiness and vibrant color.
- Sour cream (1 cup): Contributes creaminess and a subtle tang to balance the richness.
- Mayonnaise (â…“ cup): Enhances moisture and gives a smooth texture to the filling.
- Garlic powder (½ teaspoon): Brings warm, aromatic depth without overpowering.
- Onion powder (¼ teaspoon): Adds a hint of sweetness and savory complexity.
- Kosher salt and freshly ground black pepper (to taste): Essential for seasoning and enhancing all the flavors.
- Mozzarella cheese (1 cup, shredded): Delivers the perfect melty, stretchy texture every cheesy bite needs.
- Parmesan cheese (¼ cup, freshly grated): Adds a sharp, nutty note to the filling.
- Crescent rolls (2 tubes, 8 ounces each): Form the flaky, buttery wrapper around the delicious filling.
- Egg (1 large, beaten): Used for brushing the tops to achieve that gorgeous golden shine.
- Fresh parsley (2 tablespoons, chopped): Sprinkled on after baking for a pop of color and fresh flavor.
How to Make Cheesy Spinach and Artichoke Pinwheels Recipe
Step 1: Prep and Mix the Filling
Start by preheating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. In a spacious bowl, mix together your chopped artichoke hearts, baby spinach, sour cream, mayonnaise, garlic powder, onion powder, salt, black pepper, mozzarella, and Parmesan. This mixture is the heart of the pinwheels — creamy, cheesy, and packed with flavor.
Step 2: Prepare the Dough
Unroll the crescent dough from both tubes on a lightly floured surface. Seal all the perforations carefully to create two solid sheets of dough. This step is key so that none of the delicious filling oozes out while baking.
Step 3: Spread the Filling Evenly
Using a spatula or back of a spoon, spread the spinach and artichoke mixture evenly over each dough sheet. Make sure the mixture covers the entire surface right to the edges for even distribution in every pinwheel.
Step 4: Roll and Slice
Roll each dough sheet tightly into a log, starting from one long edge. Once rolled, slice each log into 1-inch pinwheels. These spiraled bites will reveal the beautiful layers of cheese, spinach, and artichoke when baked.
Step 5: Bake to Golden Perfection
Place your pinwheels cut-side down on the prepared baking sheet. Brush each pinwheel with the beaten egg to achieve a shiny, golden crust. Bake in your preheated oven for 12-15 minutes until the pinwheels are beautifully golden and cooked through.
Step 6: Add the Finishing Touch
Once out of the oven, sprinkle freshly chopped parsley over the pinwheels for a gorgeous pop of green and fresh herbal aroma. Let them cool for a few minutes before serving so the filling sets up nicely. Now, enjoy!
How to Serve Cheesy Spinach and Artichoke Pinwheels Recipe
Garnishes
While the pinwheels are stunning on their own, a light sprinkle of extra Parmesan or a drizzle of garlic-infused olive oil adds an impressive finishing flair. Fresh herbs like basil or thyme also pair beautifully, boosting the aroma and making your dish look irresistible.
Side Dishes
These pinwheels shine as a party snack, but pairing them with a crisp green salad or a tangy tomato soup turns them into a satisfying lunch or light dinner. Roasted red pepper dip or a cool cucumber yogurt sauce also complement their creamy richness perfectly.
Creative Ways to Present
Try arranging the pinwheels on a rustic wooden board with small bowls of dips around for a shared platter vibe. For a festive touch, serve them alongside colorful veggies and olives, or even stack them like little sandwiches with fresh arugula and roasted peppers between layers.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though frankly, that’s unlikely!), store them in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 days, making a quick snack or lunch on busy days.
Freezing
The Cheesy Spinach and Artichoke Pinwheels Recipe freezes beautifully. After slicing but before baking, place pinwheels on a baking sheet and freeze until firm, then transfer to freezer bags. Bake straight from frozen, adding a couple more minutes to the cooking time for convenience.
Reheating
To reheat, simply pop the pinwheels in a preheated oven at 350°F (175°C) for 8-10 minutes or until warmed through and crisp again. Avoid microwaving to keep that flaky crust intact and the cheese delightfully melty.
FAQs
Can I use fresh artichokes instead of canned?
Fresh artichokes can work, but they require more prep time—steaming or boiling until tender, then chopping finely. Canned artichokes are convenient and perfectly suitable for this recipe, as they’re already soft and flavorful.
Is there a vegetarian version of the Cheesy Spinach and Artichoke Pinwheels Recipe?
This recipe is naturally vegetarian if you use crescent roll dough and cheeses free from animal rennet. Double-check ingredient labels to ensure everything fits your diet.
Can I make these pinwheels gluten-free?
Absolutely! Use a gluten-free crescent roll or puff pastry if available. The filling is naturally gluten-free, so just swap the dough and follow the same steps.
Can I prepare the filling ahead of time?
Yes, preparing the filling a day in advance is a great time-saver. Store it in an airtight container in the fridge and give it a good stir before spreading on your dough.
What’s the best way to serve these at a party?
Serve them warm on a platter with toothpicks for easy grabbing. Complement them with assorted dips like marinara, ranch, or pesto to add variety and keep guests coming back for more.
Final Thoughts
There’s something truly comforting about the Cheesy Spinach and Artichoke Pinwheels Recipe that keeps you reaching for just one more. Whether you’re feeding a crowd or just treating yourself, these pinwheels offer a perfect blend of creamy, cheesy, and fresh flavors rolled into every bite. Once you try them, they’re sure to become a beloved staple in your recipe collection!
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Cheesy Spinach and Artichoke Pinwheels Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Description
These Cheesy Spinach and Artichoke Pinwheels are perfect bite-sized appetizers featuring a creamy spinach and artichoke filling wrapped in flaky crescent dough. Golden baked and topped with fresh parsley, they are irresistibly savory and ideal for parties or snack time.
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
- 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 prevent sticking.
- Mix Filling: In a large mixing bowl, combine the chopped artichoke hearts, chopped spinach, sour cream, mayonnaise, garlic powder, onion powder, kosher salt, freshly ground black pepper, shredded mozzarella, and grated Parmesan cheese. Stir well until all ingredients are evenly incorporated.
- Prepare Dough Sheets: Lightly flour a clean surface. Unroll the crescent dough tubes from both packages and seal all the perforations to create two large continuous sheets of dough.
- Spread Filling: Evenly spread the spinach and artichoke mixture over both dough sheets, ensuring the entire surface is covered to the edges.
- Roll and Slice: Roll up each dough sheet tightly, forming two logs. Using a sharp knife, slice each log into 1-inch thick pinwheels.
- Arrange and Brush: Place all the pinwheels cut-side down on the prepared baking sheet, spacing them slightly apart. Brush the tops with the beaten egg to achieve a glossy, golden crust when baked.
- Bake Pinwheels: Bake in the preheated oven for 12-15 minutes, or until the pinwheels turn golden brown and are cooked through.
- Garnish and Serve: Once baked, sprinkle the freshly chopped parsley over the pinwheels for a fresh herby touch. Allow them to cool for a few minutes before serving warm.
Notes
- Ensure to seal the crescent roll perforations well to prevent the filling from leaking out during baking.
- For a spicier kick, consider adding a pinch of red chili flakes to the filling.
- These pinwheels can be prepared ahead of time and refrigerated until ready to bake.
- Serve with a side of marinara or ranch dressing for dipping.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat before serving.
