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Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels

by Rebecca June 10, 2021

Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Yield: 8 Servings

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These past few days we’ve been obsessed with everything chocolate and peanut butter. We were in the zone of eating as much sweet as we can. But today is different. I am craving something savoury with cheese, spinach, and artichoke. And this Pull-Apart Pinwheel is the first that came to mind. The saltiness from the artichokes goes so well with creaminess from the cheese and mayo, and how can I forget the nutrient from the spinach. This impressive appetizer is everything in one, a classic and super darn delicious!

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 Pull-Apart 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 to combine and season with salt and pepper. Add in the mozzarella and Parmesan and mix well until incorporated.

Step 3: Seal the unrolled crescent rolls to about 13 x 18-inch rectangle by pressing the perforations, then top with the artichoke mixture.

Step 4: Roll the crescent roll up beginning at the shortest side, then press the edges to seal and slice into eights. Onto the prepared pie plate, transfer the pinwheels cut-side down, then brush the top with egg. Place in the preheated oven and bake for about 20 to 25 minutes until golden brown.

Step 5: Remove from the oven when done, garnish with parsley, and serve immediately. Enjoy!

Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels

Rebecca Prep time: 20 mins | Cook time: 20 mins | Total time: 40 mins | Yield: 8 Servings Remember it laterLike this recipe! Pin it to your favorite board NOW!Pin… General Recipes Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels European Print This
Serves: 8 Prep Time: 20 mins Cooking Time: 20 mins 20 mins
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

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. 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 to combine and season with salt and pepper. Add in the mozzarella and Parmesan and mix well until incorporated.

Step 3: Seal the unrolled crescent rolls to about 13 x 18-inch rectangle by pressing the perforations, then top with the artichoke mixture.

Step 4: Roll the crescent roll up beginning at the shortest side, then press the edges to seal and slice into eights. Onto the prepared pie plate, transfer the pinwheels cut-side down, then brush the top with egg. Place in the preheated oven and bake for about 20 to 25 minutes until golden brown.

Step 5: Remove from the oven when done, garnish with parsley, and serve immediately. Enjoy!

Remember it later

Like this recipe! Pin it to your favorite board NOW!

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Rebecca

I started cooking as a child with my parents and grandparents. I love cooking for my family and like trying new recipes.

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