Servings
Font
Back
Cheesy Spinach and Artichoke Pinwheels
4.7 from 114 votes

Cheesy Spinach and Artichoke Pinwheels

Cheesy Spinach and Artichoke Pinwheels combine tender spinach and chopped artichokes mixed with sour cream, mayonnaise, and a blend of mozzarella and Parmesan cheeses. Rolled into crescent dough and baked, the pinwheels deliver a golden crust with a creamy, savory filling that melds subtle garlic and onion flavors. They serve well as a snack or appetizer and can be garnished with fresh parsley for added zest.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 8 servings
Course: Appetizer, Snacks

Ingredients

  • 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
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 cup mozzarella cheese shredded
  • ¼ cup Parmesan Cheese freshly grated
  • 2 (8-ounce) tubes crescent rolls
  • 1 egg beaten, large
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray.
  2. In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in mozzarella and Parmesan.
  3. Unroll crescent rolls, pressing perforations to seal into approximately a 13x18-inch rectangle. Top with artichoke mixture.
  4. Starting at the shortest side, roll up, pressing the edges to seal. Cut in eighths. Place, cut side down, onto the prepared pie plate. Brush with egg.
  5. Place into oven and bake until golden brown, about 20-25 minutes.
  6. Serve immediately, garnished with parsley, if desired.