Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Yield: 8 SERVINGS
These cheesy spinach and artichoke pinwheels are always a huge hit on any game day or any occasion. Our favourite spinach and artichoke dip in these creamy and cheesy baked roll-ups. No doubt why everyone is losing their head over these pinwheels! This only takes less than an hour to make using a few simple ingredients. Make sure to serve these pinwheels right away so you don’t miss out on the cheesy-creamy combo that is to die for! Super good, these will surely won’t last long on the table!
INGREDIENTS
1 large egg, beaten
2 c. baby spinach, chopped
1/3 c. mayonnaise
1 c. sour cream
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 c. freshly grated Parmesan
1 c. shredded mozzarella cheese
2 (8-oz.) tubes crescent rolls
1 (14-oz.) can artichoke hearts, drained and chopped
2 tbsp chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
HOW TO MAKE CHEESY SPINACH AND ARTICHOKE PINWHEELS
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, lightly grease a pie plate.
Step 2: Place the artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, and onion powder in a large bowl. Mix well until combined and season with salt and pepper. Then, add the mozzarella and Parmesan. Mix until well blended.
Step 3: After unrolling the crescent rolls, press the perforations to seal the rolls into about a 13 x 18-inch rectangle. Then, top with the artichoke mixture.
Step 4: Roll the crescent up beginning at the shortest side, then press the edges to seal. Slice the pinwheels in eights. Onto the prepared pie plate, place the pinwheels, cut-side-down. Then, brush the pinwheels with an egg.
Step 5: Bake the pinwheels for about 20 to 25 minutes until golden brown. Remove from the oven when done, and serve the pinwheels right away garnished with parsley. Enjoy!
Ingredients
- 1 large egg, beaten
- 2 c. baby spinach, chopped
- 1/3 c. mayonnaise
- 1 c. sour cream
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 c. freshly grated Parmesan
- 1 c. shredded mozzarella cheese
- 2 (8-oz.) tubes crescent rolls
- 1 (14-oz.) can artichoke hearts, drained and chopped
- 2 tbsp chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, lightly grease a pie plate.
Step 2: Place the artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, and onion powder in a large bowl. Mix well until combined and season with salt and pepper. Then, add the mozzarella and Parmesan. Mix until well blended.
Step 3: After unrolling the crescent rolls, press the perforations to seal the rolls into about a 13 x 18-inch rectangle. Then, top with the artichoke mixture.
Step 4: Roll the crescent up beginning at the shortest side, then press the edges to seal. Slice the pinwheels in eights. Onto the prepared pie plate, place the pinwheels, cut-side-down. Then, brush the pinwheels with an egg.
Step 5: Bake the pinwheels for about 20 to 25 minutes until golden brown. Remove from the oven when done, and serve the pinwheels right away garnished with parsley. Enjoy!
