These Cheesy Spinach and Artichoke Stuffed Crescent Rolls transform the beloved dip into elegant, bite-sized pinwheels that are perfect for entertaining. With their golden, flaky exterior and creamy, savory filling, these delightful appetizers combine convenience with gourmet flavors. Whether served at a dinner party, game day gathering, or holiday celebration, these spiraled treats will disappear quickly from any serving platter.
Ingredients
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup (150g) frozen spinach, thawed and thoroughly drained
- 1 cup (170g) artichoke hearts, chopped
- 1/2 cup (50g) grated parmesan cheese
- 1/2 cup (50g) shredded mozzarella cheese
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
For the Rolls:
- 2 tubes (8 oz/226g each) refrigerated crescent roll dough
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 egg, beaten (for egg wash)
Instructions
Step 1: Prepare Your Workspace
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Ensure your spinach is completely thawed and squeeze out as much moisture as possible using paper towels or a clean kitchen towel.
Step 2: Make the Filling
- In a medium bowl, combine the softened cream cheese, drained spinach, and chopped artichoke hearts.
- Add the grated parmesan, shredded mozzarella, minced garlic, salt, and pepper.
- Mix thoroughly until all ingredients are well incorporated and the filling is evenly distributed.
Step 3: Prepare the Dough
- Unroll the crescent dough tubes onto a lightly floured surface.
- Pinch together the diagonal perforations to create 4 large rectangles (2 from each tube).
- Gently flatten each rectangle with your hands to ensure even thickness.
Step 4: Assemble the Rolls
- Spread the spinach and artichoke filling evenly over each rectangle, leaving about a 1/4-inch border around the edges.
- Starting from the long side of each rectangle, carefully roll the dough into a tight log.
- Using a sharp knife, cut each log into 4 equal pieces, creating 16 pinwheels total.
Step 5: Prepare for Baking
- Place the pinwheels cut-side up on the prepared baking sheet, spacing them about 2 inches apart.
- In a small bowl, mix the olive oil with Italian seasoning.
- Brush each pinwheel with beaten egg wash first, then with the herb-infused olive oil.
Step 6: Bake
- Bake in the preheated oven for 15-18 minutes, or until the crescent rolls are puffed up and golden brown.
- Remove from the oven and let cool for 5 minutes before serving.
Nutritional Information
Per Roll (based on 16 servings):
- Calories: 185
- Total Fat: 13g
- Saturated Fat: 6g
- Cholesterol: 34mg
- Sodium: 380mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 5g
Prep Time: 15 minutes Cook Time: 18 minutes Total Time: 33 minutes Servings: 16 pinwheels
Cooking Tips and Tricks
- Dry Spinach is Key: The success of these rolls depends on removing as much moisture as possible from the spinach. Extra moisture will make the rolls soggy.
- Room Temperature Cream Cheese: Make sure your cream cheese is properly softened for easy mixing and spreading. Leave it out for at least 30 minutes before using.
- Uniform Slicing: Use a sharp knife and a gentle sawing motion to cut through the filled rolls without squishing them. For extra precision, you can chill the rolls for 15 minutes before cutting.
- Even Distribution: Spread the filling all the way to the edges on the long sides but leave that small border on the short ends to prevent spillage when rolling.
- Seal the Edges: Lightly press the outer edge of the dough after rolling to ensure it seals properly and doesn’t unravel during baking.
Variations and Substitutions
- Cheese Options: Experiment with different cheese combinations. Gruyère adds a nutty flavor, while pepper jack brings a spicy kick. You can also substitute dairy-free cream cheese and vegan cheese for a plant-based version.
- Vegetable Additions: Add finely diced roasted red peppers, caramelized onions, or sun-dried tomatoes to the filling for extra flavor and color.
- Herb Infusions: Mix fresh herbs like dill, basil, or chives into the filling for a bright, fresh flavor profile.
- Protein Add-ins: Incorporate finely chopped cooked bacon, shredded chicken, or crab meat for a more substantial appetizer.
- Spice Level: Adjust the heat by adding red pepper flakes, a dash of hot sauce, or diced jalapeños to the filling mixture.
Common FAQs
1. Can I prepare these rolls ahead of time?
Yes! You can prepare the rolls up to the point of baking, cover them tightly, and refrigerate for up to 24 hours. Allow them to come to room temperature for about 20 minutes before brushing with egg wash and baking.
2. How do I prevent the filling from leaking out?
Make sure not to overfill the rectangles, leave a proper border around the edges, and squeeze out as much moisture from the spinach as possible. Chilling the assembled logs briefly before cutting can also help.
3. Can I freeze these crescent roll pinwheels?
You can freeze them either before or after baking. To freeze before baking, place the assembled pinwheels on a baking sheet and freeze until solid, then transfer to a freezer bag. Bake directly from frozen, adding 3-5 minutes to the baking time. For baked pinwheels, cool completely before freezing and reheat in a 350°F (175°C) oven for 5-7 minutes.
4. What can I serve with these pinwheels?
These pinwheels are delicious on their own, but you can serve them with marinara sauce, ranch dressing, or a garlic aioli for dipping.
5. My artichokes are packed in oil/brine. Do I need to adjust the recipe?
Drain and rinse artichokes packed in brine to remove excess saltiness. For oil-packed artichokes, simply drain well and pat dry with paper towels. You may want to reduce the added salt slightly if using brined artichokes.
Storage and Make-Ahead Tips
- Refrigeration: Store leftover baked pinwheels in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat refrigerated pinwheels in a 350°F (175°C) oven for 5-7 minutes until warmed through. Microwave reheating works in a pinch but may make the dough slightly chewy.
- Make-Ahead Filling: The spinach-artichoke filling can be prepared up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before spreading for easier handling.
- Freezing Instructions: For longer storage, freeze completely cooled pinwheels in a single layer, then transfer to a freezer-safe container with parchment paper between layers. They’ll keep for up to 1 month.
- Party Prep: For entertaining, you can bake these 1-2 hours ahead and keep them at room temperature, or reheat briefly in a warm oven just before serving.
These Cheesy Spinach and Artichoke Stuffed Crescent Rolls combine the beloved flavors of a classic dip with the convenience of refrigerated dough, creating an impressive yet simple appetizer. The spiral presentation adds visual appeal while delivering perfectly balanced bites of creamy filling and flaky pastry. They’re guaranteed to be the star of your next gathering!
