Irresistibly Cheesy Spinach and Artichoke Pinwheels Recipe

These delectable cheesy spinach and artichoke pinwheels represent a culinary twist on a beloved appetizer that reinvents classic flavor combinations into bite-sized brilliance.

Soft, creamy textures merge with vibrant green vegetables and rich dairy components, creating an irresistible party snack.

Delicate spirals promise a harmonious blend of tangy and smooth elements that dance across your palate with each delightful bite.

Mediterranean-inspired ingredients elevate this simple recipe from ordinary to extraordinary, offering a sophisticated yet approachable finger food.

Elegant and effortless, these pinwheels showcase how a few quality ingredients can produce something truly memorable.

Guests will be enchanted by the unexpected combination of crisp, flaky pastry wrapped around a luxurious filling that balances herbaceous and cheesy notes.

The magic happens when contrasting flavors and textures intertwine in a single, compact package.

Tricks for Flaky Dough and Flavor-Filled Pinwheels

• Seal Seams Perfectly: Gently press down crescent roll perforations to ensure a smooth, even surface for spreading the filling.
• Balance Moisture Wisely: Drain spinach and artichoke hearts thoroughly to prevent soggy pinwheels that might fall apart.
• Roll with Confidence: Use a light touch when rolling the dough to maintain a tight, uniform spiral without tearing the delicate crescent pastry.
• Slice Strategically: Use a sharp serrated knife or dental floss to cut clean, even pinwheel sections without squishing the delicate roll.
• Golden Brown Hack: Watch pinwheels closely in the final 5 minutes of baking to achieve a perfectly crisp, golden exterior without burning.

Store Cheesy Spinach and Artichoke Pinwheels Without Losing the Crisp

• Refrigeration: Store leftover pinwheels in an airtight container within 2 hours of cooking, keeping them fresh for up to 3-4 days in the refrigerator.
• Freezing: Wrap individual pinwheels tightly in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 1 month to maintain optimal taste and texture.
• Reheating: Warm refrigerated pinwheels in a preheated 350°F oven for 8-10 minutes until heated through. For frozen pinwheels, thaw overnight in the refrigerator before reheating to preserve their crispy edges and prevent sogginess.

Dips and Sips That Match Spinach and Artichoke Pinwheels

• Pair with Crisp White Wine: Complement the creamy, cheesy pinwheels with a chilled sauvignon blanc or pinot grigio, whose light, acidic notes will cut through the richness and refresh your palate.
• Match with Fresh Salad: Create a balanced meal by serving a light mixed green salad with a tangy vinaigrette, which will provide a zesty contrast to the rich, warm pinwheels.
• Serve with Zesty Dipping Sauce: Enhance the flavor experience by preparing a quick marinara or garlic aioli for additional depth and excitement when dipping the pinwheels.
• Accompany with Sparkling Beverage: Enjoy these savory treats with a bubbly prosecco or sparkling water with lemon, which will cleanse the palate and add a refreshing touch to the appetizer.

Fillings and Flavors to Remix Your Spinach and Artichoke Pinwheels

• Spicy Southwest Pinwheels: Replace artichoke and spinach mixture with diced jalapeños, black beans, corn, and pepper jack cheese for a zesty Mexican-inspired version.
• Mediterranean Olive Pinwheels: Swap spinach with chopped kalamata olives, add crumbled feta, dried oregano, and sun-dried tomatoes for a Greek-style appetizer.
• Bacon Ranch Pinwheels: Mix crispy bacon bits, ranch seasoning, and cheddar cheese into the original filling for a hearty, savory alternative that meat lovers will enjoy.
• Roasted Vegetable Pinwheels: Incorporate roasted red peppers, zucchini, and caramelized onions with goat cheese for a rich, vegetable-packed variation that's packed with flavor.

Cheesy Spinach and Artichoke Pinwheels That Disappear at Every Party

• Savor Creamy Comfort: Indulge in a mouthwatering blend of melted cheeses, tender spinach, and tangy artichokes that create a luxurious, velvety filling packed with rich flavor.
• Whip Up Quick Elegance: These pinwheels transform simple crescent roll dough into a stunning appetizer in just 30 minutes, making them perfect for spontaneous gatherings or last-minute entertaining.
• Crowd-Pleasing Versatility: Whether served as a party snack, brunch side, or light lunch, these pinwheels offer universal appeal with their crowd-pleasing combination of classic ingredients and irresistible cheesy goodness.
• Effortless Culinary Magic: Requiring minimal cooking skills, this recipe allows even novice cooks to create a restaurant-worthy dish that looks impressive and tastes absolutely delicious.

Everything Inside These Cheesy Spinach and Artichoke Pinwheels

• Sour Cream: Creamy base that adds richness and tanginess to the filling.
• Mayonnaise: Provides smooth texture and enhances overall creaminess.
• Mozzarella Cheese: Melty cheese that creates stretchy, gooey texture.
• Parmesan Cheese: Adds sharp, salty flavor and helps bind the filling.

• Artichoke Hearts: Tender, slightly tangy vegetable that adds unique flavor and texture.
• Spinach: Nutrient-rich green that brings color and earthy taste to the filling.
• Garlic Powder: Delivers mild, aromatic garlic flavor without fresh garlic chunks.
• Onion Powder: Provides subtle onion essence throughout the mixture.

• Crescent Roll Dough: Convenient, flaky base for creating pinwheel shape.
• Egg: Used for brushing to create golden, shiny exterior.
• Salt: Enhances overall seasoning of the filling.
• Black Pepper: Adds mild heat and depth to the flavor profile.
• Fresh Parsley: Optional garnish for fresh, bright appearance.

Step-by-Step for Baking Cheesy Spinach and Artichoke Pinwheels

Step 1: Prepare Oven And Baking Dish

Warm the oven to 375°F (190°C). Coat a pie plate with cooking spray or light oil.

Step 2: Create Creamy Filling

• Chopped artichoke hearts
• Spinach
• Sour cream
• Mayonnaise
• Garlic powder
• Onion powder
• Salt
• Pepper

Fold in cheeses until thoroughly blended.

Step 3: Spread Dough

Carefully unroll crescent roll dough, pressing seams to create a smooth 13×18 inch rectangle. Spread filling evenly across entire surface.

Step 4: Roll And Shape

Tightly roll the dough from the shorter side, ensuring a secure seal along the edge. Gently slice into 8 equal circular sections.

Step 5: Arrange Pinwheels

Place pinwheel slices cut-side down in the prepared pie plate. Gently brush tops with beaten egg.

Step 6: Bake To Golden Perfection

Slide the pie plate into preheated oven. Bake for 20-25 minutes until pinwheels turn a beautiful golden brown.

Step 7: Serve And Enjoy

Remove from oven. Garnish with fresh chopped parsley if desired. Serve warm and watch them disappear!

Cheesy Spinach and Artichoke Pinwheels Recipe

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4.9 from 16 reviews

• Total Time: 40 minutes
• Yield: 8 1x

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Description

Cheesy spinach and artichoke pinwheels deliver a creamy, herbal sensation that elevates party appetizers. Elegant spirals packed with Mediterranean flavors and gooey cheese promise a delightful bite you’ll crave at any gathering.

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Ingredients

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Main Ingredients:

• 2 (8-ounce) tubes crescent rolls
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 2 cups baby spinach, chopped

Cheese and Dairy Ingredients:

• 1 cup sour cream
• 1 cup shredded mozzarella cheese
• ¼ cup freshly grated Parmesan
• 1 large egg, beaten
• ⅓ cup mayonnaise

Seasonings and Herbs:

• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves (optional garnish)

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Instructions

1. Warm the oven to a toasty 375°F, ensuring an even heating environment for the pinwheels.
2. Prepare a pie plate with a light coating of oil to prevent sticking and promote easy serving.
3. Craft the creamy filling by blending artichoke hearts, spinach, sour cream, and mayonnaise into a smooth, harmonious mixture.
4. Incorporate garlic and onion powders to enhance the flavor profile, seasoning with salt and pepper to taste.
5. Fold in mozzarella and Parmesan cheeses, creating a rich and tangy base for the pinwheels.
6. Carefully unfurl the crescent roll dough, gently pressing together the perforations to form a seamless rectangular canvas.
7. Spread the artichoke-spinach mixture evenly across the dough, leaving a small border around the edges.
8. Tightly roll the dough from the shorter side, ensuring a compact and secure cylinder.
9. Slice the rolled dough into eight uniform pinwheels, revealing the spiraled filling within.
10. Arrange the pinwheels cut-side down in the prepared pie plate, allowing them to nestle close together.
11. Brush the tops with beaten egg, creating a golden, glossy finish.
12. Bake in the preheated oven for 20-25 minutes, watching for a beautiful bronzed exterior.
13. Once golden brown, remove from the oven and let rest briefly.
14. Garnish with freshly chopped parsley for a vibrant, herbaceous touch.
15. Serve immediately while warm and at peak deliciousness.

Notes

• Prep this appetizer ahead of time by assembling the pinwheels and refrigerating until ready to bake, saving you precious party prep time.
• Seal crescent roll seams carefully to prevent filling from leaking during baking, ensuring a neat and professional-looking result.
• Experiment with different cheese blends like adding sharp cheddar or creamy goat cheese to customize the flavor profile.
• Use fresh spinach and artichoke hearts for maximum flavor and texture, avoiding canned or frozen ingredients when possible.
• Serve these pinwheels warm for the best taste and most appealing melted cheese texture, making them perfect for immediate enjoyment.
• Check pinwheels around 18 minutes to prevent over-browning, as oven temperatures can vary slightly between different kitchen appliances.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 270
• Sugar: 2 g
• Sodium: 480 mg
• Fat: 18 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 30 mg