Cheesy Spinach and Artichoke Pinwheels Recipe
These Cheesy Spinach and Artichoke Pinwheels are a delightful appetizer with a creamy, savory filling wrapped in flaky crescent roll dough. Perfect for parties or as a tasty snack!
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Total Time: 27–30 minutes
- Yield: 12 pinwheels 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American / Italian‑inspired
- Diet: Vegetarian
Ingredients
Units
Scale
Crescent Roll Dough:
- 1 (8‑ounce) package refrigerated crescent roll dough
Spinach and Artichoke Filling:
- 1 cup chopped frozen spinach (thawed, squeezed dry)
- 1 (14‑ounce) can artichoke hearts (drained and chopped)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 ounces cream cheese (softened)
- 1 tablespoon mayonnaise
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Prepare Dough: Unroll crescent dough on a lightly floured surface, press seams together to form a rectangle.
- Make Filling: Mix together spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, mayonnaise, garlic, salt, and pepper until smooth.
- Assemble Pinwheels: Spread filling over dough, roll up tightly, slice into pinwheels, and place on a baking sheet.
- Bake: Bake at 375 °F (190 °C) for 12–15 minutes until golden.
- Serve: Let cool slightly before serving warm.
Notes
- You can use puff pastry for a flakier texture.
- Add red pepper flakes or roasted red pepper for a spicy variation.
- Brush with melted butter before baking for a golden finish.
- Best served fresh; store leftovers in the fridge and reheat in the oven.
Nutrition
- Serving Size: 2 pinwheels
- Calories: 190
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
