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Imagine taking that irresistible spinach and artichoke dip you can’t get enough of and wrapping it up in a warm, golden, cheesy embrace. Now, picture it sliced into bite-sized pinwheels, baked to perfection, and oozing with creamy goodness. These Cheesy Spinach and Artichoke Pinwheels are basically your favorite party dip transformed into a finger food that’s as fun to eat as it is delicious. Whether you’re hosting a game day gathering or just looking for a new way to enjoy a classic flavor combo, these roll-ups are sure to be a crowd-pleaser. Perfectly crispy on the outside, melt-in-your-mouth creamy on the inside—each bite is a little taste of heaven that you won’t be able to resist.
Cheesy Spinach and Artichoke Pinwheels
Recipe from Damn Delicious
Yield: 8 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
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.
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