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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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!