Description
Delightfully cheesy and flavorful spinach and artichoke pinwheels made with creamy sour cream, mayonnaise, mozzarella, and Parmesan cheeses wrapped in flaky crescent roll dough. These bite-sized appetizers are perfect for parties or snacks, baked to golden perfection and topped with fresh parsley.
Ingredients
Scale
Filling
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
- 1 cup sour cream
- â…“ 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
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat 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 Filling: In a mixing bowl, combine the chopped artichoke hearts, chopped spinach, sour cream, mayonnaise, garlic powder, onion powder, kosher salt, black pepper, shredded mozzarella, and grated Parmesan. Mix thoroughly until all ingredients are well incorporated.
- Prepare Dough: On a lightly floured surface, unroll the crescent dough from both tubes. Seal the perforations carefully to form two solid dough sheets without holes.
- Spread Filling: Evenly spread the prepared spinach and artichoke mixture over the entire surface of each dough sheet, ensuring the filling reaches all edges.
- Roll and Slice: Starting from one edge, tightly roll each dough sheet into a log. Slice each rolled log into approximately 1-inch wide pinwheels.
- Arrange and Brush: Place the pinwheels cut-side down on the parchment-lined baking sheet. Brush the tops of the pinwheels with the beaten egg to give them a shiny, golden crust once baked.
- Bake: Bake the pinwheels in the preheated oven for 12 to 15 minutes, or until they are golden brown and cooked through.
- Garnish and Serve: After baking, sprinkle the pinwheels with the freshly chopped parsley. Allow them to cool for a few minutes before serving.
Notes
- Ensure crescent dough perforations are fully sealed to prevent filling leakage during baking.
- Use fresh spinach and artichokes for best flavor and texture.
- Brush pinwheels with beaten egg for a beautiful golden crust; you can substitute with milk if needed but egg gives best shine.
- Store leftovers in an airtight container and reheat in an oven to maintain crispiness.
- These pinwheels are perfect for parties, potlucks, or as a tasty appetizer.
