There is something truly irresistible about these Cheesy Spinach and Artichoke Pinwheels Recipe that makes them a show-stopping appetizer or snack for any occasion. Packed with creamy artichoke hearts, vibrant baby spinach, and a blend of melted mozzarella and Parmesan cheeses all wrapped in flaky crescent dough, every bite bursts with savory flavor and a perfect balance of textures. Whether you’re entertaining guests or craving a cozy treat, these pinwheels promise to delight with their golden crust, rich filling, and freshness from a sprinkle of parsley on top.
Ingredients You’ll Need
The ingredients for this recipe are wonderfully straightforward yet essential to achieving that perfect blend of tangy, cheesy, and fresh flavors. Each component adds its charm, building a filling that’s both creamy and satisfying with an inviting golden crust from the crescent rolls.
- Artichoke hearts (1 14-ounce can, drained and chopped): The star ingredient, bringing a tender, slightly nutty flavor that pairs beautifully with cheese.
- Baby spinach (2 cups, chopped): Adds vibrant color and a mild earthiness, balancing richness with freshness.
- Sour cream (1 cup): Delivers creaminess and a subtle tang that enhances the filling’s texture.
- Mayonnaise (⅓ cup): Helps bind everything together while adding a smooth, rich consistency.
- Garlic powder (½ teaspoon): A subtle punch of savory depth without overwhelming the other flavors.
- Onion powder (¼ teaspoon): Adds a gentle sweetness that complements the garlic perfectly.
- Kosher salt and freshly ground black pepper: Seasoning essentials that bring out and balance all the flavors.
- Shredded mozzarella cheese (1 cup): Melts beautifully for that classic gooey, cheesy pull in every bite.
- Freshly grated Parmesan (¼ cup): Adds a sharp, nutty contrast that enriches the cheese blend.
- Crescent rolls (2 tubes, 8 ounces each): The flaky, buttery dough that encases the delicious filling perfectly.
- Large egg (1, beaten): Used to brush the pinwheels for a gorgeous golden, shiny finish.
- Fresh parsley leaves (2 tablespoons, chopped): A bright and fresh garnish that adds a lovely pop of green and subtle herbal note.
How to Make Cheesy Spinach and Artichoke Pinwheels Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F (190°C) and lining a baking sheet with parchment paper. This simple prep step ensures your pinwheels bake evenly and come off the pan with ease, saving you cleanup hassle.
Step 2: Mix the Filling
In a large mixing bowl, combine the chopped artichoke hearts, fresh baby spinach, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, mozzarella, and Parmesan. Stir everything together thoroughly until you have a creamy, uniform mixture loaded with all those delicious flavors and textures. This filling is the heart of your pinwheels and brings a luscious, savory creaminess that you won’t want to miss.
Step 3: Prepare the Dough
On a lightly floured surface, unroll the crescent dough from both tubes. Seal the perforations between the triangles carefully to create two large sheets of dough. This step helps ensure your filling stays contained and each pinwheel holds together nicely after baking.
Step 4: Assemble the Pinwheels
Spread the spinach and artichoke filling evenly over each dough sheet, covering the entire surface all the way to the edges. Then, roll each dough sheet tightly into a log shape, making sure the filling is well distributed inside. Tightly rolled logs ensure every slice has a beautiful swirl of cheesy goodness.
Step 5: Slice and Bake
Slice each log into roughly 1-inch thick pinwheels and place them cut-side down on your prepared baking sheet. Brush the tops lightly with the beaten egg to give the pinwheels that irresistible golden shine as they bake. Pop them into the oven and bake for 12 to 15 minutes until they’re golden brown and cooked through.
Step 6: Garnish and Cool
Once baked, sprinkle freshly chopped parsley over the hot pinwheels for a burst of freshness and color. Let them cool for a few minutes so they set slightly — then get ready to enjoy them warm and perfectly melty.
How to Serve Cheesy Spinach and Artichoke Pinwheels Recipe
Garnishes
A light sprinkle of fresh parsley not only adds a lovely pop of green but also a subtle herbal brightness that cuts through the richness of the cheese. For an extra touch, try a dash of crushed red pepper flakes or a drizzle of tangy marinara sauce on the side to dip.
Side Dishes
These pinwheels pair beautifully with crisp, refreshing sides. A simple mixed green salad dressed with lemon vinaigrette offers a perfect contrast, or try serving with roasted cherry tomatoes or a bowl of creamy tomato soup for a cozy, flavorful snack or light meal.
Creative Ways to Present
For parties, arrange the pinwheels on a large platter around a bowl of your favorite dipping sauce—think ranch, garlic aioli, or even a pesto dip. You can also spear individual pinwheels with colorful cocktail picks for easy grab-and-go finger food that’s pleasing to the eye and palate.
Make Ahead and Storage
Storing Leftovers
If you end up with leftovers, no worries! Store the pinwheels in an airtight container in the refrigerator for up to 3 days. They stay moist and flavorful, so you can easily enjoy them the next day without losing that delightful texture.
Freezing
Pinwheels can be frozen both before and after baking. Freeze the unbaked logs wrapped tightly in plastic wrap and aluminum foil for up to 1 month. When you’re ready, thaw overnight and bake fresh. Alternatively, freeze baked pinwheels in a sealed bag and reheat when cravings hit.
Reheating
For the best results, reheat in a preheated oven at 350°F (175°C) for about 8-10 minutes until warmed through and the crust regains its crispiness. Avoid microwaving if you want to keep that perfect flaky texture intact.
FAQs
Can I use fresh artichokes instead of canned?
Absolutely! While canned artichoke hearts are convenient and flavorful, fresh artichokes can be used as well. Just be sure to steam or boil them until tender, then chop before mixing in your filling.
Is there a vegetarian version of this recipe?
This recipe is already vegetarian as it features no meat, relying on cheeses, spinach, and artichokes for hearty flavor. Just ensure your crescent dough contains no animal-based additives if you want to stick strictly to vegetarian.
Can I make the dough from scratch instead of using crescent rolls?
You can, but crescent rolls add a buttery flakiness that’s hard to replicate easily at home. If you prefer, puff pastry dough works beautifully as an alternative for a crisp, flaky texture.
How do I prevent the pinwheels from falling apart after baking?
Sealing the perforations in the crescent roll dough well before spreading your filling and rolling is key. Also, rolling tightly helps the pinwheels keep their shape. Brushing with egg wash forms a nice crust that holds everything together.
Can these be served cold or should they be eaten warm?
While these pinwheels are best enjoyed warm when the cheese is melty and gooey, they can certainly be eaten at room temperature or cold. Just know that the texture will be slightly different, with the cheese firmer and filling set.
Final Thoughts
If you are looking to impress with something easy, flavorful, and utterly comforting, the Cheesy Spinach and Artichoke Pinwheels Recipe is your new best friend. It’s a delightful combination of creamy cheeses, tender veggies, and flaky dough that comes together with surprisingly little effort but delivers maximum comfort and joy. Trust me, once you try these, they will become your go-to for gatherings or satisfying your cheesy cravings anytime.
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Cheesy Spinach and Artichoke Pinwheels Recipe
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
These Cheesy Spinach and Artichoke Pinwheels are a delicious and easy appetizer perfect for parties or snacks. Featuring a creamy mixture of artichoke hearts, spinach, and cheeses spread over flaky crescent roll dough, they bake into golden, savory pinwheels that are sure to impress your guests.
Ingredients
Filling
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
- 1 cup sour cream
- ⅓ cup mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
Dough and Topping
- 2 (8-ounce) tubes crescent rolls
- 1 large egg, beaten (for egg wash)
- 2 tablespoons chopped fresh parsley leaves (for garnish)
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the filling: In a mixing bowl, combine the chopped artichoke hearts, chopped spinach, sour cream, mayonnaise, garlic powder, onion powder, kosher salt, freshly ground black pepper, shredded mozzarella, and grated Parmesan. Mix thoroughly until evenly blended.
- Prepare the dough: On a lightly floured surface, unroll the crescent dough from both tubes. Seal the perforations to create two large, solid dough sheets.
- Spread the filling: Evenly spread the spinach and artichoke mixture over both dough sheets, making sure to cover the entire surface for uniform flavor in every bite.
- Roll and slice: Carefully roll each dough sheet up tightly into a log shape. Then slice each log into 1-inch thick pinwheels using a sharp knife.
- Arrange and brush: Place the pinwheels cut-side down on the prepared baking sheet. Brush the tops with the beaten egg to achieve a shiny, golden crust during baking.
- Bake: Bake the pinwheels in the preheated oven for 12-15 minutes or until they turn golden brown and are cooked through.
- Garnish and serve: Once out of the oven, sprinkle freshly chopped parsley over the pinwheels. Let them cool for a few minutes before serving to enhance flavors and prevent burns.
Notes
- You can substitute Greek yogurt for sour cream for a tangier and healthier option.
- Feel free to add a pinch of crushed red pepper flakes to the filling for a spicy kick.
- Make sure to seal the crescent roll perforations well to prevent the filling from leaking during baking.
- These pinwheels are best served warm but can be stored in the refrigerator and reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
