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
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
- 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.
