Cheesy Spinach and Artichoke Pinwheels
Everyone’s favorite spinach and artichoke dip in these cheesy, creamy BAKED roll ups!!! So good for GAME DAY!!!
Hi guys! I’m still here in Italy. Stuck with all the fresh pasta. The pizza. The calzones. The gelato.
Horrible, I know.
But. Even with all the amazing cuisine here, my mind is elsewhere. It’s on game day food, of course.
I’m getting ready for the Rams/Cowboys and Raiders/Broncos games this weekend as we arrive right on Saturday afternoon. So I’ll have these pinwheels ready first thing before I pick up the dogs at the pet hotel.
Priorities, I know.
Just be sure to serve these immediately, guys. You don’t want to miss out on the warm cheesy-creaminess duo happening here.
Although I’m sure that won’t be an issue. These won’t last long on the table.
Cheesy Spinach and Artichoke Pinwheels
Ingredients
- 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 and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan
- 2 (8-ounce) tubes crescent rolls
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray.
- In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in mozzarella and Parmesan.
- Unroll crescent rolls, pressing perforations to seal into approximately a 13x18-inch rectangle. Top with artichoke mixture.
- Starting at the shortest side, roll up, pressing the edges to seal. Cut in eighths. Place, cut side down, onto the prepared pie plate. Brush with egg.
- Place into oven and bake until golden brown, about 20-25 minutes.
- Serve immediately, garnished with parsley, if desired.
Did you make this recipe?
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Turned out, looking beautiful and tasting delicious. Wasn’t nearly as difficult as I thought. Everything looked quite ugly before I baked it. But in spite of that it baked up looking quite nice. Thank you for not writing 20 pages of random comments and instructions before you get to the recipe 🙂
I thought these were delicious but had trouble getting the seams on the crescent roll to stay togther. Therefore, the final product wasn’t too “pretty”…but delicous. Not sure where I went wrong.
OH MY GOSH, these pinwheels are to die for! I made them for a party this weekend and they were a huge hit. The combination of spinach and artichoke is pure magic. Definitely making these again!
I WANT TO TRY THIS RECIPE, SOUNDS GOOD.
I did this with a crescent roll sheet a container of pre-made spinach artichoke dip and a package of shredded greyere and Swiss cheese. I rolled it up and cut it in 14 circles and baked it till it was golden brown. Super easy and delicious!
Hey, the original of 1c parm, 1c of mayo and one can of artichoke hearts was served in a ramekin with toasts. This recipe inverts the cheese (mozz doesn’t have the tanginess of parm). I used a muffin tin, sprayed with oil olive and served on a platter with snack crackers. Super easy and tastier with the cheese recommendation.
Can I use puff pastry instead of crescent roll pastry?
I made it and I is delici
I am going to make this Sunday, but I plan to use Phillo dough in place of the biscuits.
Can’t wait!!
I’m giving these amazingly tasting creations a 5 star rating. I should have followed the directions and not taken the dough out of the fridge until almost the last minute and I should’ve brushed it with egg whites or butter. I did use a parchment paper lined cookie sheet, wrapped up the dough(on the parchment paper, minus the cookie sheet) in aluminum foil and chilled it overnight to make it easier to cut. I will make this again and again and again. Can you freeze this?
Can I mix the ingredients ahead of night before and put it into crescent rolls the next day?
Could I use pizza dough to make this
The filling was great but the store bought crescent rolls are made too sweet now. It threw the taste off.
Do you think I could use all-butter puff pastry?
Like many others experienced, mine were raw in the middle too. I baked them longer and were better. They need to be spread out on a baking sheet so they can cook better. Love the idea someone had to add bacon. I will probably attempt them again with some modifications.
Not a big fan of crescent roll dough, but followed the recipe exactly the first time and found, as others did, that the cooking time was too short, but enjoyed the taste. So I tried again and subbed puff pastry, cut the sour cream to 1/2 cup, added diced green onions and baked on a parchment-covered cookie sheet, 2″ apart. They were perfect at 25 minutes! The third time I added diced green olives and finely chopped red bell peppers, then topped with chopped fresh basil…kind of a antipasto hor d’oeuvre. This is definitely a keeper recipe and so adaptable to whatever you have in your cupboard!
So good! Served on New Year’s with crockpot meatballs and they were a big hit!
I made these for a friend today. Since it was a new recipe for me, I had to taste one before I could take them to her. They were really good. My friend raved about them. Thank you for sharing this.
I found these easy to make. I did my crescent rolls one package at a time and I put a little flour down so they did not stick to my counter. I placed them on a cookie sheet lined with parchment paper and they cooked evenly.
These look great! Will make them soon.
Want to try this but not a fan of that crescent roll dough in a can. Has anyone tried making this with puff pastry? As soon as I’m off my Jan/Feb. diet of no alcohol, and no baked goodies, I’m going to give it a try.
I think there are a few tweaks need to be made with this recipe. Luckily, I read all the other reviews so I had a good idea of how to improve it. First of all, I made two separate batches, one for each container of crescent rolls. For the filling, I did add very finely diced green onions. I rolled up each batch separately and cut each one into 12 pieces. Then I filled 24 muffin tins, brushed with egg as directed, sprinkled Everything Bagel seasoning on top, and baked for about 23 minutes. Delicious! Took a photo as they came out beautiful, but I don’t see where to add it.
Hi, I am living in Australia, we can’t buy dow in tin, but I can make it with yeast, how do you make the Dow at home??? Please advise, Thank you, looks so good, I have to make it no matter what!
i have made something similar with juts a 3 cup flour white bread recipe and baked in a 9×13
Thanks it looks simple and easy, I will try this Sunday right before the game
This came out great! I tweaked the recipe a little..I only had one can of creaent rolls and halved the amount of sour cream. I added roasted garlic powder instead and doubled that as well. I also added red pepper flakes and 2 oz cream cheese, softened. I baked it at 375 for 30 minutes. Came out great!
I made half the recipe and it came out so doggone delicious! I’m on the Mediterranean diet, so this was my cheat for the week! I did cut them and place them in a muffin tin and they came out beautifully golden brown and crispy outside and cooked through. Yummy!!! I made these many times before with broccoli and ham instead of spinach and artichokes. There’s so many ways to make this delicious treat!!
If you could add a video, it would be very helpful! I’m not following how to make these. And you say put cut side down in pan, but aren’t both sides cut?? Very confusing.
A video would be most helpful. I agree with a lot of the comments on cooking time, it should be longer. Also, dividing the recipe into two separate rolls makes more sense. I cooked these for a dinner party and they turned out undercooked and very unattractive, but tasted great! I wish I had read some of the comments before I started.
i think she means as opposed to standing them on their sides
Not the easiest to roll or cut but they taste amazing!!!
I think if you put them in the fridge for a bit before you cut them, it’s easier
Made these this weekend with some tomato soup on the side, fiancé and I both agreed they are extremely delicious! Have yet to find anything we don’t like on your site, favorite place to go for any kind of recipe.
Thank you for this fantastic recipe! I served it with some tomato basil soup for lunch today and it was a huge hit with my 8-year-old. I found that it did need about 5-10 minutes of extra cooking time because the dough in the center was still raw at 25 minutes. I also only used about 1/4 cup of sour cream (because I didn’t have enough) and the results did not seem to suffer for that.
This recipe easily makes 16 slices, not 8. Cooking individually in muffin tins would probably result in more evenly baked.
Bake time is more than 25 minutes. Rolls in the middle were too doughy while the outside rolls were nicely brown.
if you can find the gluten free crescent rolls this is a happy recipe!
There is a such thing as GF crescents? I shall search these out !
I need a video as well. Will clear a lot up.
So you’re making one big rectangle out of BOTH tubes of crescent roll dough? I feel like that would make the pinwheels very thick. In any case, can’t wait to try this it sounds delicious!!!
I made this yesterday and everybody loved them.
To make it easier to roll, I did it one tube at a time and topped half the artichoke mixture.
I baked them a little longer to also give them that nice slightly brown color. I will make this again.
Thank you for the nice ideas that your share on Pinterest.
Susette
My son is cooking dinner tomorrow and I’m bringing the appetizer. I’ve been eyeing this recipe for a long time, and I’m going to give it a shot. I’m anticipating a 5-star recipe, but I’ve deducted a star in my review simply because as others have mentioned, the recipe instructions are so very confusing. The instructions say 8 servings, but the picture shows more than that. The instructions call for 2 tubes of crescent rolls, but do I put one sheet of dough on top the first, join them together end to end, or simply fill and roll each one separately? Also, the “place cut side down” is confusing. If you’re cutting the roll into slices, aren’t both sides of each pinwheel cut? So glad I read comments from others. I plan to fill and roll each tube separately. Wish me luck!!
In the directions, number 3 says to press the crescent rolls together to make a 13×18 inch rectangle. I take this to mean to press both cans of dough together to make one large rectangle, this would make one large rectangle of dough to roll.
Cut side down just means don’t stand them up. I agree though the recipe is a bit confusing and the rolls sound huge. Glad I read the comments. I’m going to make these in two separate rolls, using half filling in each. I will cut each into 8 pieces but now I’ll have 16 pieces which seems a bit more like an app. Tx!!
Help please. I did the pinwheels, followed the recipe to the tea. When it came to rolling up with artichoke inside there was no way none. Everything was all over the place. What did I do wrong.
I had the same problem as many other people- the cooking time is way off (and my oven temp isn’t). After about 35-40 minutes, the insides of the dough were almost raw, and the tops were starting to get overcooked. I took them out, pulled them apart, and put them on a cookie sheet for 5 additional minutes. It screwed up the timing of the rest of my meal. The flavor was pretty good. I’d use real garlic next time.
I dont understand what you mean when you cut into eights both side are cut. So how can you put the cut side down.
Cut side means the side that you can see the stuffing inside on. Uncut side would be the dough side.
Can I make these the night before and then bake them the next day, or would the crescent rolls get soggy? Would it be better to make the filling ahead, and then fill, roll, and cut the next day?
Haven’t tried this yet, but the picture shows more than 8 pieces in the pan. Kinda confusing.
Recipe calls for two containers of 8 crescent rolls. So there are 16 total.
The yield on the recipe card is eight.
This appetizer turned out great. I cut the recipe in half and used one crescent roll sheet, which was about 9″ x13″. Previous comments said they took much longer to cook than anticipated; I cut them 1/2 to 3/4 inch thick and baked them for 30 minutes. Perfect. They warm up OK, but the croissants come out soft the second time around. A hint for cutting them, chill the roll a bit and cut with a sharp blade dusted with flour. Enjoy!
I sure wish I had read all these comments before I made this recipe. Supper was delayed by an hour because this took over an hour and a half to bake. When I took it out of the 375 oven at 25 minutes, it was totally raw inside. I loosely covered with aluminum foil and continued baking for a total of over one and a half hours. I would have cut into at least 12 slices and put into 2 pie plates if I’d read these comments. At least it was tasty!
This tasted good but had to bake more like 40 minutes. I used a 7×11 pan because they would not fit in my 9 inch pie plate. I would also suggest unrolling the doughs on a tea towel to make rolling easier and tighter. Next time I will well chill the spinach mixture.
I know this is a silly question but can I omit the artichoke use just spinach?
Sure!
I’m going to try this with a crescent ring! Wish me luck 🙂
Hi in Australia we don’t have crescent rolls what is an equivalent? Is it like a bread dough?
Nicole, there are many homemade crescent roll recipes available online that you can use instead. 🙂
Try using phyllo dough or puff pastry!
Extremely tasty and moreish. It was all gone very quickly at our barbecue. It makes an amazing treat food for a special occasion 🙂
I made them in muffin tins, cut them thinner and still had to bake about 10 minutes longer. They didn’t have a lot of flavor either. Won’t make again.
These were delicious. Having read other comments before making them I did make 2 tiny changes. I cut them into 12 pieces rather than 8 so they were just a little skinnier, my thinking was that they might cook faster. I also had to make them in a larger dish because 12 pieces wouldn’t fit in a pie pan so I used my lasagna pan. I checked on them at 20 minutes and they were still very gooey. They actually took about 35 minutes at 375 but worth the wait. Next time I will try making them in a muffin pan. So good! Great for game day!
This is amazing! Anytime you combine cheese and bread, I’m there for it. But the spinach and artichoke are delish!!!!
1 crescent roll each or two crescent rolls combined into 1 13×9 . I am confused
2 (8-ounce) tubes crescent rolls are combined to create a 13×18-inch rectangle.
I don’t like artichokes. It’s a texture thing more than anything else, but I’m not the biggest fan of the taste either. Anyone out there leaving them out of this recipe and having success?
I would love you to make a video of this it looks scrumptious but I can not understand # 3 and 4 doesn’t make sense.
Haven’t tried it yet, but it looks delish! I have a couple questions – What size pie pan? Your directions say to cut in 8 pieces, but the photo shows 10 – which is it?
You can use a standard size pie pan (9 inches). You can cut it into as many pieces as you like, but the size of the crescent rolls and the size of the pan will dictate how many pieces you have in the end, which is generally 8.
Delicious…made these this morning for my hubs and son before they took off to go off raiding. I added roasted chicken. Very rich, hardy & satisfying! Definitely a do again!
These look fantastic. Do you know if this would with puff pastry?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Sadly, mine too were raw in the middle after a half hour of cooking in an over that was confirmed at 375 with thermometer. I ended up pulling apart and baking another 10 min on cookie sheet and then piecing back together in pie pan. Next time (and I will try again because it tastes great!) I’ll try the muffin tin idea or just wrap the filling in the crescent rolls individually and bake on a cookie sheet.
It will be great if you will add some photos to the receipe. Is very difficult to do the receipe without indication from photos. Thank you
Iulia, there are two images of the recipe here. Can you not view them?
I’d love to make these, but don’t understand the instructions when it comes to rolling the dough.
I read the reviews, before I made this. I only used one pack of crescent rolls. I also cut the filling recipe in half. I cooked it for 30 to 35 minutes, and it turned out good. I cooked it with the chopped fresh parsley on it too.
I did this as well and it cooked perfectly.
We have been baking these for 40 min amd the middle is no where near done and the outside is starting to burn. My husband just took them apart amd is cooking them individually in the toster oven.
What did we do wrong?!
How strange! They really shouldn’t be taking that long. Sometimes an oven’s set temperature isn’t always equal to its actual temperature. I recommend utilizing an Leave-In Oven Thermometer for accuracy. Hope that helps!
Be really mindful of the cook time if you are planning on serving with a meal. For whatever reason after 20 minutes they were still raw when served. By the time they were done after I put them back in the oven dinner was done. Taste was decent. Cook time off.
I was wondering if you can make this the night before then bake before serving. Also does it reheat well?
Yes, this reheats very well but I have not tried making this ahead of time – sorry!
This numpty managed to roll her crescents out into a mostly square shape because she wasn’t paying attention (I just laid all four strips that come out of the can side by side – whoops). I’m not sure how thick (tall) mine are in comparison to yours, since I sliced it into twelve wheels instead of eight, but I’m having the same problem in that they just don’t wanna cook through. They’ve been going for 40 minutes and I’m not seeing any browning whatsoever. I know they’re gonna taste great though, because I had a taste of the filling and they smell phenomenal. Just gives an excuse to try a second time, and more by the recipe this time…
I’m wondering if the reason some are having trouble getting them to cool through has to do with the pan? I’m using glass; would aluminum or another darker pan affect the baking time significantly?
These look delicious! I don’t have crescent rolls but I bet you could make a biscuit dough and fill.
Interesting recipe. I made mine in muffin pans as suggested in one of the comments. The cooking time is 40 minutes, 25 just doesn’t work at 375°. I’m going to do these for a brunch with a hollandaise and crispy strips of bacon maybe pancetta. Thanks for sharing.
This looks so good!!! ♥
I’m making this for Christmas morning. So easy
Use the nonperforated sheets of dough. Or you could roll ot a biscuit recipe. Oh.. the NFL is doing just fine.
What would be the equivalent for frozen chopped spinach please?
I actually highly recommend using fresh over frozen!
Hi, thank you so much for all the great recipes. I have loved each one I have tried. I’m making the broccoli cheese soup tomorrow. Would this recipe work with puff pastry?
Yes, it should!
Yum!! Love that idea, and I love how you added artichoke (:
A ‘ sorry the artichokes any kind ?
Yes, any kind of your choice.
great game day recipe! Even from Italy, hope you’re enjoying your trip and thank you for this recipe!
Don’t know if this reached Italy….there’s a HUGE Boycott of the NFL going, like nothing ever seen! All over the internet.
Safe journey.
Would pizza dough be a viable sub for the rolls? My husband loves spinach in anything and these would greatly please him, I’m sure.
Yes, of course!
This sounds absolutely delicious!!! But I am totally loss when i get to # 3, 4, your instructions on how do do the crescent rolls. Is there a video of you doing this recipe, so i can see how you are unfolding and folding the bread?
You can simply roll them up (think fruit roll ups!) – there’s no special method here! 🙂
I’m assuming you can also use the crescent roll sheet, correct? As to simplify things for Chungah.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
Would it work in muffin tins
Yes, what a great idea!
I’m going to try muffin tins. Brilliant idea.
Please tell me. Do you cook the spinach before you mix it with the artichokes etc.
No, you do not.
Made this for a potluck. Everyone loved it and asked for the recipe. A big hit! Making it again for another party tonight. I used frozen chopped spinach, thawed, drained and dried. Worked great!
Crescent rolls, really? Just surprised to see this because they are not good and they are very bad for you – stored for a long time in an aluminum lined tube. I know, I know they are quick and easy… returning from a trip, picking up the dogs… I just can’t do canned crescent rolls esp. for guests. Have you tried anything else that is fresh and gives the same results, even it more time is involved? I love your recipes!
Ann Light, there are many homemade crescent roll recipes available online that you can use instead to suit your preferences.
Puff pastry comes to mind
Frozen Phyllo Dough would be good.
Let her live her life, Ann
Just use a yeast bread roll recipe if you don’t have the premade dough. I made one with my white bread maker bread recipe. Press out, rest it for a few minutes, then roll out to the required thickness. About 1/2” to 3/4”. I added chopped up cooked bacon pieces, tasty cheese, chopped raw spinach or frozen , water squeezed out etc. . Use a glass oblong dish & I find when they are cooked on top & edges just put a biscuit tray on the rack a few inches above it & bake for the rest of the time until cooked in middle. This stops it getting too brown on top or jut use your large muffin tins.
I live in New Zealand, I don’t think we have the cans of dough. Just slab pastry & some rolled pre made pastries. Good luck enjoy .
These sound so incredible! Love that flavour combination!