Cheesy Spinach and Artichoke Pinwheels
Everyone’s favorite spinach and artichoke dip in these cheesy, creamy BAKED roll ups!!! So good for GAME DAY!!!
Featured Comment
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.
Video
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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.