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Cheesy Spinach and Artichoke Pinwheels

Cheesy Spinach and Artichoke Pinwheels

Yield: 8 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Everyone's favorite spinach and artichoke dip in these cheesy, creamy BAKED roll ups!!! So good for GAME DAY!!!
4.7 stars (37 ratings)

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.