Cheesy Spinach and Artichoke Pinwheels are a delightful appetizer that combines creamy, cheesy goodness with the vibrant flavors of spinach and artichokes. Perfect for parties, game day, or just a cozy night in, these pinwheels are easy to make and guaranteed to please everyone at the table. With a golden-brown exterior and a rich, savory filling, they are sure to become a favorite in your recipe repertoire.
Ingredients
- 1 (14-ounce) can artichoke hearts, drained and chopped (400 g)
- 2 cups baby spinach, chopped (60 g)
- 1 cup sour cream (240 g)
- 1/3 cup mayonnaise (80 g)
- 1/2 teaspoon garlic powder (2.5 g)
- 1/4 teaspoon onion powder (1 g)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese (100 g)
- 1/4 cup freshly grated Parmesan (25 g)
- 2 (8-ounce) tubes crescent rolls (450 g)
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley leaves (8 g)
Directions
- Preheat your oven to 375 degrees F (190 degrees C). Lightly oil a pie plate or coat it with nonstick spray.
- In a large bowl, combine the drained and chopped artichoke hearts, chopped baby spinach, sour cream, mayonnaise, garlic powder, and onion powder. Season with kosher salt and freshly ground black pepper to taste.
- Stir in the shredded mozzarella cheese and grated Parmesan until well mixed.
- Unroll the crescent rolls and press the perforations to seal them into a rectangle approximately 13×18 inches (33×46 cm).
- Spread the artichoke mixture evenly over the crescent roll dough.
- Starting at the shortest side, carefully roll up the dough, pressing the edges to seal.
- Cut the rolled dough into eighths, creating pinwheel pieces.
- Place each pinwheel cut side down onto the prepared pie plate.
- Brush the tops with the beaten egg.
- Place the pie plate in the oven and bake until the pinwheels are golden brown, about 20-25 minutes.
- Serve immediately, garnished with chopped fresh parsley, if desired.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 16 pinwheels
Nutrition Info (per serving): Approximately 150 calories, 8g fat, 5g carbohydrates, 2g protein.
How to serve
Cheesy Spinach and Artichoke Pinwheels are best enjoyed warm and fresh from the oven. Serve them on a large platter for a charming presentation, and consider accompanying them with a side of marinara sauce or a creamy ranch dip for extra flavor. These pinwheels make for an excellent appetizer at gatherings, but they can also stand alone as a satisfying snack during movie night or game day. Garnish with chopped parsley for a pop of color and freshness.
FAQs
1. Can I make Cheesy Spinach and Artichoke Pinwheels ahead of time?
Yes, you can prepare the pinwheels in advance, cover them tightly, and refrigerate them until you are ready to bake. Just reduce baking time slightly if baking from the fridge.
2. Can I substitute the crescent rolls?
Absolutely! You can use puff pastry or homemade dough if you prefer. Just adjust the cooking time as needed.
3. How can I make these pinwheels healthier?
To make the pinwheels healthier, you can substitute Greek yogurt for sour cream, use light mayonnaise, and add additional vegetables like bell peppers or mushrooms for extra nutrition.