Cheesy Spinach and Artichoke Pinwheels
Everyone’s favorite spinach and artichoke dip in these cheesy, creamy BAKED roll ups!!! So good for GAME DAY!!!
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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 13×18-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.
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This would of been great if you would of explained it was for 2 batches !! …I combined both cans turned out doughy……
Love these! These go really good with meatballs. I put frozen homestyle meatballs, grape jelly and bbq sauce in a crockpot and cooked on low. The pinwheels turned out so pretty and good. Thanks
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 was thinking of trying it w puff pastry too. How did it turn out??
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.