Spinach and Artichoke Pinwheels

why make this recipe

This snack is quick and tasty. It uses ready-made crescent dough and a simple filling. It works for parties, snacks, or a quick lunch. If you like simple party bites, you may also try this apple and raisin cake recipe for a sweet option.

introduction

Spinach and Artichoke Pinwheels are small, baked rolls with a soft cheese and veggie filling. They take little time to make and taste warm and cheesy. You can make them ahead and bake when guests arrive.

how to make Spinach and Artichoke Pinwheels

1. Preheat your oven to 375°F (190°C).
2. Mix the filling until smooth and even.
3. Roll out and seal the crescent dough.
4. Spread the filling over the dough in an even layer.
5. Roll the dough tight and slice into 1-inch rounds.
6. Place the rounds on a lined baking sheet.
7. Bake until the pinwheels turn golden brown, about 12–15 minutes.
8. Let them cool a little before you serve.

Ingredients :

• 1 tube of crescent roll dough
• 1 cup cream cheese, softened
• 1 cup spinach, chopped (fresh or frozen)
• 1 cup artichoke hearts, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste

Directions :

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the cream cheese, spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper until well combined.
3. Roll out the crescent roll dough on a flat surface and pinch the seams to seal.
4. Spread the spinach and artichoke mixture evenly over the dough.
5. Roll the dough tightly from one end to the other and slice into 1-inch pinwheels.
6. Place the pinwheels on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until golden brown.
8. Allow to cool slightly before serving.

how to serve Spinach and Artichoke Pinwheels

Serve warm on a plate for a party or snack. They pair well with a simple marinara sauce or a ranch dip. You can serve with a small salad for a light meal.

how to store Spinach and Artichoke Pinwheels

Cool the pinwheels completely. Put them in an airtight container and keep in the fridge for up to 3 days. To reheat, bake at 350°F (175°C) for 8–10 minutes or warm in a microwave for about 30–60 seconds.

tips to make Spinach and Artichoke Pinwheels

• If using frozen spinach, thaw and squeeze out extra water before mixing.
• Chop artichoke hearts small so the filling spreads easily.
• Roll the dough tightly to keep pinwheels from falling apart.
• Brush the tops lightly with olive oil or egg wash for extra color.
• Slice with a sharp knife or dental floss for clean rounds.

variation (if any)

• Add cooked bacon bits for a smoky flavor.
• Use feta instead of Parmesan for a tangy taste.
• Add red pepper flakes for heat.
• Make a vegetarian version by keeping all cheeses and vegetables as listed.

FAQs

Q: Can I freeze these pinwheels before baking?
A: Yes. Freeze the rolled log whole or the sliced pinwheels on a tray. Wrap well and freeze up to 1 month. Bake from frozen, adding a few extra minutes.

Q: Can I use frozen crescent dough?
A: Yes. Thaw the dough in the fridge or at room temperature as package directs before rolling.

Q: Do I need to cook the spinach first?
A: If using fresh spinach, you can chop it raw. If you want less moisture, wilt it quickly in a pan and cool before mixing. If using frozen, be sure to squeeze out water.

Q: Can I make them ahead for a party?
A: Yes. Make and slice the pinwheels, keep them covered in the fridge, and bake just before guests arrive.

Q: Are these good for kids?
A: Yes. They are cheesy, mild, and easy to hold, so kids usually like them.

Spinach and Artichoke Pinwheels

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delicious baked rolls filled with creamy spinach and artichoke, perfect for parties or a quick snack.

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Ingredients

Scale 1x2x3x

• 1 tube of crescent roll dough
• 1 cup cream cheese, softened
• 1 cup spinach, chopped (fresh or frozen)
• 1 cup artichoke hearts, chopped
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and pepper to taste

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Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix together the cream cheese, spinach, artichoke hearts, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper until well combined.
3. Roll out the crescent roll dough on a flat surface and pinch the seams to seal.
4. Spread the spinach and artichoke mixture evenly over the dough.
5. Roll the dough tightly from one end to the other and slice into 1-inch pinwheels.
6. Place the pinwheels on a baking sheet lined with parchment paper.
7. Bake for 12-15 minutes or until golden brown.
8. Allow to cool slightly before serving.

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Notes

Best served warm, pairs well with marinara sauce or ranch dip. Can be made ahead and baked just before serving.

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Nutrition

• Serving Size: 1 pinwheel
• Calories: 250
• Sugar: 2g
• Sodium: 450mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 30mg