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.
Video
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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.