If I’m in the mood for a flavorful appetizer or a snack that will impress a crowd, these Cheesy Spinach and Artichoke Pinwheels are my go-to. They combine creamy cheese, tender spinach, and tangy artichoke hearts all wrapped up in flaky crescent roll dough. The mix of textures and bold flavors makes them irresistible, whether I’m hosting a party or just craving something savory and satisfying. I love how quick and easy they are to prepare too!
Why You’ll Love This Recipe
I love this recipe because it strikes the perfect balance between cheesy richness and fresh veggies. The crescent dough bakes up flaky and golden, giving these pinwheels a beautiful texture that contrasts with the creamy filling inside. Plus, the ingredients are simple and easy to find, and the recipe comes together in less than 30 minutes. Whether I’m serving guests or just snacking, these pinwheels always disappear fast!
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
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
¼ cup freshly grated Parmesan
2 (8-ounce) tubes crescent rolls
1 large egg, beaten
2 tablespoons chopped fresh parsley leaves
Instructions:
Preheat and Prepare: I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper. Then, in a mixing bowl, I combine the chopped artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, mozzarella, and Parmesan until everything is well incorporated.
Roll and Fill: On a lightly floured surface, I unroll the crescent dough from both tubes and seal the perforations to create two large sheets. I spread the spinach and artichoke mixture evenly over both sheets, making sure to cover the entire surface.
Slice: I carefully roll up each dough sheet tightly into a log, then slice each log into 1-inch pinwheels.
Arrange and Brush: I place the pinwheels cut-side down on the prepared baking sheet and brush the tops with the beaten egg to help them develop a golden, shiny crust as they bake.
Bake: The pinwheels bake for 12-15 minutes until they’re golden brown and the dough is cooked through.
Garnish and Serve: After baking, I sprinkle freshly chopped parsley over the pinwheels for a touch of color and freshness. I let them cool for a few minutes before serving to avoid burning.
Servings and Timing
This recipe makes about 24 pinwheels. Prep time is approximately 15 minutes, and the bake time is 12-15 minutes, so it’s a quick and easy option when I need something delicious in a hurry.
Variations
I sometimes add a little chopped cooked bacon or pancetta for an extra savory kick.
Swapping the mozzarella for pepper jack cheese adds a nice bit of spice.
For a vegetarian option, I stick to the original recipe, but I’ve also added sun-dried tomatoes for more depth.
Using whole wheat crescent rolls gives a nuttier flavor and a bit more fiber.
I occasionally sprinkle some red pepper flakes into the filling if I want a bit of heat.
Storage/Reheating
If I have leftovers (which is rare), I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them in the oven at 350°F (175°C) for about 8-10 minutes to bring back the crispiness. Avoid microwaving if possible, since that can make the dough soggy.
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FAQs:
Can I make these pinwheels ahead of time?
Yes, I often prepare the pinwheels and slice them a few hours before baking. I keep them refrigerated on the baking sheet, covered with plastic wrap, then bake right before serving.
Can I freeze the pinwheels?
Absolutely! After slicing the rolled dough, I place the pinwheels on a baking sheet and freeze until solid. Then I transfer them to a freezer-safe bag. When ready to bake, I bake them straight from frozen, adding a few extra minutes to the baking time.
What can I substitute for crescent roll dough?
If I want a different texture, I use puff pastry sheets instead of crescent rolls. It gives a flakier, more delicate crust.
Can I use frozen spinach?
Yes, but I make sure to thaw it fully and squeeze out as much moisture as possible before mixing it into the filling to avoid soggy pinwheels.
Are these pinwheels gluten-free?
Traditional crescent rolls contain gluten, but I’ve found gluten-free crescent dough options at specialty stores that work well as a substitute.
Conclusion:
With their irresistible combination of cheesy goodness, tender spinach, and tangy artichoke hearts, these Cheesy Spinach and Artichoke Pinwheels are sure to steal the spotlight at any gathering. Whether you’re serving them as appetizers, snacks, or party treats, they are bound to disappear in no time. Prepare a batch today and treat yourself to a burst of flavor in every bite!
📖 Recipe:
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Cheesy Spinach and Artichoke Pinwheels
- Total Time: 27-30 minutes
- Yield: About 24 pinwheels
- Diet: Vegetarian
Description
Delicious and easy-to-make Cheesy Spinach and Artichoke Pinwheels combine creamy cheese, tender spinach, and tangy artichoke hearts wrapped in flaky crescent roll dough—perfect as an appetizer or snack for any occasion.
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
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
¼ cup freshly grated Parmesan
2 (8-ounce) tubes crescent rolls
1 large egg, beaten
2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine chopped artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, mozzarella, and Parmesan until well mixed.
- On a lightly floured surface, unroll crescent dough from both tubes and seal perforations to form two large sheets.
- Spread the spinach and artichoke mixture evenly over both dough sheets, covering the entire surface.
- Roll up each dough sheet tightly into a log, then slice each log into 1-inch pinwheels.
- Place pinwheels cut-side down on the prepared baking sheet and brush tops with beaten egg for a golden, shiny crust.
- Bake for 12-15 minutes until golden brown and cooked through.
- Sprinkle freshly chopped parsley over the pinwheels after baking and let cool for a few minutes before serving.
Notes
These pinwheels make about 24 pieces.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for 8-10 minutes to retain crispiness; avoid microwaving.
Can be frozen after slicing; bake from frozen adding a few extra minutes.
Variations include adding cooked bacon or pancetta, swapping mozzarella for pepper jack, or adding sun-dried tomatoes.
For a spicier version, sprinkle red pepper flakes into the filling.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 pinwheels
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
