Cheesy Spinach and Artichoke Pinwheels
Total Time
40 minutes
Prep Time
20 minutes
Cook Time
20 minutes
Rating
4.7 out of 5 stars
(37)
Ingredients
8 servings
- 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
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Preparation
Step 1
Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray.
Step 2
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.
Step 3
Unroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixture.
Step 4
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.
Step 5
Place into oven and bake until golden brown, about 20-25 minutes.
Step 6
Serve immediately, garnished with parsley, if desired.
Step 7
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Chef's notes
Serve immediately for best results to enjoy the warm cheesy-creaminess.
Perfect for game day or any gathering.
