Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Yield: 8 Servings
Always the highlight of my weekend – Cheesy Spinach and Artichoke Pinwheels. A classic combination of spinach and artichokes is undeniable! A match made in heaven, a sure winner of every occasion or even no occasions. The brininess of the artichoke, health from spinach, and the creaminess from the other ingredients in a baked roll-up. I enjoy this with pasta or by itself. Just make sure to serve this immediately to experience the warm cheesy-creaminess duo.
INGREDIENTS
1 (14-oz) can artichoke hearts, drained and chopped
2 c baby spinach, chopped
1 c sour cream
1/3 c mayonnaise
1/2 tsp garlic powder
1/4 tsp onion powder
Kosher salt and freshly ground black pepper, to taste
1 c shredded mozzarella cheese
1/4 c freshly grated Parmesan
2 (8-oz) tubes crescent rolls
1 large Egg, beaten
2 tbsp chopped fresh parsley leaves
How to make CHEESY SPINACH AND ARTICHOKE PINWHEELS
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using oil or nonstick spray, lightly grease a pie plate.
Step 3: Combine the artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder, salt, and pepper in a large bowl. Mix in the mozzarella and Parmesan.
Step 4: Grab the crescent roll and unroll. Seal by pressing the perforations into about a 13×18-inch rectangle. And top it with the artichoke mixture.
Step 5: Start rolling up the shortest side and seal by pressing the edges. Slice in eights and transfer the slices onto the prepared pie plate cut-side down. Brush the tops with egg.
Step 6: Bake in the preheated oven for about 15 to 20 minutes or until golden brown.
Step 7: When done, remove from the oven and garnish with parsley. Enjoy immediately.
Ingredients
- 1 (14-oz) can artichoke hearts, drained and chopped
- 2 c baby spinach, chopped
- 1 c sour cream
- 1/3 c mayonnaise
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 c shredded mozzarella cheese
- 1/4 c freshly grated Parmesan
- 2 (8-oz) tubes crescent rolls
- 1 large Egg, beaten
- 2 tbsp chopped fresh parsley leaves
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using oil or nonstick spray, lightly grease a pie plate.
Step 3: Combine the artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder, salt, and pepper in a large bowl. Mix in the mozzarella and Parmesan.
Step 4: Grab the crescent roll and unroll. Seal by pressing the perforations into about a 13×18-inch rectangle. And top it with the artichoke mixture.
Step 5: Start rolling up the shortest side and seal by pressing the edges. Slice in eights and transfer the slices onto the prepared pie plate cut-side down. Brush the tops with egg.
Step 6: Bake in the preheated oven for about 15 to 20 minutes or until golden brown.
Step 7: When done, remove from the oven and garnish with parsley. Enjoy immediately.
