Cheesy Spinach and Artichoke Pinwheels Recipe
If you’re searching for the ultimate crowd-pleasing appetizer, look no further than Cheesy Spinach and Artichoke Pinwheels. These golden, flaky bites are filled with a creamy duo of spinach and artichokes, blended with three irresistible cheeses for the best flavor in every spiral. Whether you’re hosting a holiday gathering, game night, or just looking to jazz up your snack routine, Cheesy Spinach and Artichoke Pinwheels always bring the party — and they’re so fun and easy to make, you’ll want to keep this recipe in your back pocket forever!
Ingredients You’ll Need
This recipe shines with simple, familiar ingredients that transform into something truly special. Each one brings its own magic — from gooey cheese pulls to pops of veggies and that incredible golden dough — ensuring every bite of Cheesy Spinach and Artichoke Pinwheels is crave-worthy.
- Crescent roll dough: The foundation for our pinwheels, this ready-made dough bakes up buttery, tender, and perfectly crisp around the cheesy filling.
- Chopped frozen spinach (thawed and squeezed dry): Squeezing out extra moisture gives you lush, vibrant greens without making the dough soggy.
- Artichoke hearts (drained and chopped): Their mild tang and creamy texture truly complement the cheeses and make these pinwheels sing.
- Shredded mozzarella cheese: For that classic stretchy, gooey quality that everyone loves in a melted cheese snack.
- Grated Parmesan cheese: Brings savory depth and a hint of nuttiness to balance the creaminess.
- Cream cheese (softened): Acts as the rich, smooth base that holds all the filling together.
- Mayonnaise: Adds a touch of tang and helps create that classic spinach-artichoke dip flavor profile.
- Garlic (minced): Just one clove is all you need for that subtle garlicky kick.
- Salt and pepper: Essential for seasoning, pulling all the flavors together beautifully.
How to Make Cheesy Spinach and Artichoke Pinwheels
Step 1: Prepare the Crescent Dough
Begin by unrolling the crescent roll dough onto a lightly floured surface. Gently press the seams together to form a single, uniform rectangle. This step not only prevents the filling from leaking out but also gives you a lovely canvas for rolling the pinwheels. Take your time here to ensure there are no gaps in the dough.
Step 2: Mix the Filling
In a medium bowl, combine the chopped spinach, artichoke hearts, softened cream cheese, mayonnaise, mozzarella, Parmesan, minced garlic, and a sprinkle of salt and pepper. Stir everything together until the mixture is creamy, evenly speckled with veggies, and thoroughly combined. The filling should be spreadable but not too runny — if your spinach seems a little wet, give it another squeeze.
Step 3: Spread and Roll
Next, gently spread the cheesy spinach and artichoke mixture over the crescent dough rectangle, leaving a small border around the edges. Starting at one long edge, roll the dough up tightly (as you would a cinnamon roll) to create a log. The tighter you roll, the more beautiful the spirals will look when cut.
Step 4: Slice and Arrange
With the seam side down, use a sharp knife to slice the log into 1-inch pinwheels. You should get about 12 even pieces. Arrange each one, cut side up, on a parchment-lined baking sheet, leaving about an inch of space between them. This gives them room to puff and brown beautifully in the oven.
Step 5: Bake to Perfection
Bake the pinwheels in a preheated 375°F (190°C) oven for 12–15 minutes, or until they’re golden brown and bubbling with cheesy goodness. Let them cool for a few minutes on the pan — they’ll firm up just enough to be picked up and devoured easily. Now comes the best part: digging into warm, cheesy bites straight from the oven!
How to Serve Cheesy Spinach and Artichoke Pinwheels
Garnishes
The finishing touches make all the difference. Try a sprinkle of extra Parmesan or a scattering of fresh chopped parsley to add a pop of color. For a little heat, red pepper flakes or a few turns of cracked black pepper are wonderful right before serving.
Side Dishes
Cheesy Spinach and Artichoke Pinwheels pair perfectly with a crisp salad, a platter of fresh veggies, or a bowl of marinara sauce for dipping. Set them out alongside an antipasto platter with olives and cured meats for an irresistible spread, or with simple tomato soup for cozy comfort food vibes.
Creative Ways to Present
If you want to wow your guests, serve these pinwheels on a rustic wooden board nestled among other bite-sized snacks. Stack them sky-high on a cake stand for a showstopping party centerpiece, or arrange them in a spiral pattern to echo the beautiful swirls inside each Cheesy Spinach and Artichoke Pinwheel.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, simply store your Cheesy Spinach and Artichoke Pinwheels in an airtight container in the refrigerator. They’ll stay delicious for up to three days, making them an easy grab-and-go snack or next-day appetizer.
Freezing
To freeze, arrange the cooled pinwheels in a single layer on a baking sheet and freeze until firm, then transfer to a zip-top freezer bag. They can be kept for up to two months. When you’re ready, bake or reheat directly from frozen — no need to thaw!
Reheating
Bring back the fresh-from-the-oven crispness by reheating pinwheels in a 350°F oven for about 5–8 minutes. Microwaving works in a pinch, but for the best texture, stick with oven or toaster oven reheating so the edges stay flaky and golden.
FAQs
Can I make Cheesy Spinach and Artichoke Pinwheels ahead of time?
Absolutely! You can assemble the pinwheels, cover them tightly, and refrigerate up to 8 hours before baking. Just pop them in the oven when guests arrive for the freshest result.
Can I swap the crescent roll dough for something else?
Yes, puff pastry is an excellent substitute if you want flakier, extra-buttery pinwheels. It gives a slightly different texture, but the flavor is just as irresistible.
Are Cheesy Spinach and Artichoke Pinwheels vegetarian?
They sure are! All the ingredients in this recipe are vegetarian-friendly, so everyone at your gathering can dig in with confidence.
What’s the easiest way to squeeze spinach dry?
After thawing frozen spinach, place it in a clean kitchen towel and twist the ends to wring out as much liquid as possible. This avoids excess moisture in your filling, which helps your pinwheels bake up just right.
Can I add extra flavor to the filling?
Definitely! Mix in a handful of chopped roasted red peppers, a dash of red pepper flakes, or even a little lemon zest for a bright, zippy twist on Cheesy Spinach and Artichoke Pinwheels.
Final Thoughts
I hope these Cheesy Spinach and Artichoke Pinwheels become your new go-to for parties, snacks, or just a bit of homemade comfort. Their flaky crust, creamy filling, and gorgeous swirls make them as fun to make as they are to eat. Give this recipe a whirl the next time you need a surefire hit — and don’t be surprised when everyone asks for the recipe!
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Cheesy Spinach and Artichoke Pinwheels Recipe
- Total Time: 27–30 minutes
- Yield: 12 pinwheels 1x
- Diet: Vegetarian
Description
These Cheesy Spinach and Artichoke Pinwheels are a delightful appetizer with a creamy, savory filling wrapped in flaky crescent roll dough. Perfect for parties or as a tasty snack!
Ingredients
Crescent Roll Dough:
- 1 (8‑ounce) package refrigerated crescent roll dough
Spinach and Artichoke Filling:
- 1 cup chopped frozen spinach (thawed, squeezed dry)
- 1 (14‑ounce) can artichoke hearts (drained and chopped)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 ounces cream cheese (softened)
- 1 tablespoon mayonnaise
- 1 clove garlic (minced)
- Salt and pepper to taste
Instructions
- Prepare Dough: Unroll crescent dough on a lightly floured surface, press seams together to form a rectangle.
- Make Filling: Mix together spinach, artichoke hearts, cream cheese, mozzarella, Parmesan, mayonnaise, garlic, salt, and pepper until smooth.
- Assemble Pinwheels: Spread filling over dough, roll up tightly, slice into pinwheels, and place on a baking sheet.
- Bake: Bake at 375 °F (190 °C) for 12–15 minutes until golden.
- Serve: Let cool slightly before serving warm.
Notes
- You can use puff pastry for a flakier texture.
- Add red pepper flakes or roasted red pepper for a spicy variation.
- Brush with melted butter before baking for a golden finish.
- Best served fresh; store leftovers in the fridge and reheat in the oven.
- Prep Time: 15 minutes
- Cook Time: 12–15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American / Italian‑inspired
Nutrition
- Serving Size: 2 pinwheels
- Calories: 190
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg
