Cheesy Spinach and Artichoke Pinwheels Recipe

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Introduction

Cheesy Spinach and Artichoke Pinwheels are a delicious and crowd-pleasing appetizer that combines the classic flavors of spinach and artichoke dip with the convenience of bite-sized pinwheels. These flaky, cheesy rolls are perfect for parties, game days, or anytime you want to serve up something tasty and easy to eat.

Overview of the Recipe

This recipe takes the beloved spinach and artichoke dip and turns it into a handheld delight by spreading it over crescent roll dough, rolling it up, and baking until golden brown. The result is a warm, gooey, and crispy snack that’s sure to be a hit. The combination of creamy sour cream, tangy artichokes, and melted cheese wrapped in flaky pastry makes these pinwheels irresistible.

History and Origin

Spinach and artichoke dip is a classic American appetizer that has been popular since the 1950s. Its rich and creamy texture, combined with the savory flavors of spinach and artichokes, has made it a staple at gatherings. The idea of turning this dip into pinwheels is a modern twist, taking the traditional dip and making it portable and even more fun to eat.

Ingredients

  • 1 (14-ounce) can artichoke hearts, drained and chopped: Provides a tangy and slightly nutty flavor, complementing the richness of the cheese.
  • 2 cups baby spinach, chopped: Adds a fresh, slightly bitter flavor and vibrant color to the filling.
  • 1 cup sour cream: Gives the filling a creamy texture and tangy flavor.
  • 1/3 cup mayonnaise: Adds richness and helps bind the filling together.
  • 1/2 teaspoon garlic powder: Infuses the filling with a subtle garlic flavor.
  • 1/4 teaspoon onion powder: Adds a mild onion flavor, enhancing the overall taste of the filling.
  • Kosher salt and freshly ground black pepper, to taste: Essential for balancing and enhancing the flavors.
  • 1 cup shredded mozzarella cheese: Melts beautifully, creating a gooey, cheesy filling.
  • 1/4 cup freshly grated Parmesan: Adds a sharp, nutty flavor that complements the other cheeses.
  • 2 (8-ounce) tubes crescent rolls: The base of the pinwheels, providing a flaky, buttery crust.
  • 1 large egg, beaten: Used to brush the tops of the pinwheels, giving them a golden, shiny finish.
  • 2 tablespoons chopped fresh parsley leaves: Optional garnish for added color and freshness.

Instructions

Step 1: Prepare the Ingredients

  1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly oil a pie plate or coat it with nonstick spray to prevent the pinwheels from sticking.
  2. Mix the Filling: In a large bowl, combine the chopped artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, and onion powder. Season the mixture with salt and pepper to taste.
  3. Add the Cheeses: Stir in the shredded mozzarella and freshly grated Parmesan until the mixture is well combined.

Step 2: Assemble the Pinwheels

  1. Prepare the Dough: Unroll the crescent rolls onto a flat surface, pressing the perforations to seal them into an approximately 13×18-inch rectangle. This will ensure the filling stays inside during baking.
  2. Spread the Filling: Evenly spread the spinach and artichoke mixture over the dough, making sure to cover the entire surface.
  3. Roll the Dough: Starting from the shorter side of the rectangle, roll the dough up tightly, making sure to press the edges to seal the roll. This will prevent the filling from leaking out during baking.
  4. Slice the Roll: Using a sharp knife, cut the roll into 8 equal pieces. Each slice will form a pinwheel.

Step 3: Bake the Pinwheels

  1. Arrange on the Pie Plate: Place the pinwheels, cut side down, onto the prepared pie plate, leaving a little space between each one to allow for even baking.
  2. Brush with Egg Wash: Brush the tops of the pinwheels with the beaten egg. This will give them a beautiful golden brown finish as they bake.
  3. Bake: Place the pie plate in the preheated oven and bake for 20-25 minutes, or until the pinwheels are golden brown and the dough is cooked through.

Step 4: Serve

  1. Garnish and Serve: Once baked, remove the pinwheels from the oven. Garnish with chopped fresh parsley if desired, and serve immediately while they are warm and cheesy.

Pairing and Serving Suggestions

Cheesy Spinach and Artichoke Pinwheels are a versatile appetizer that pairs well with a variety of dips and sides. Serve them with marinara sauce or a light garlic aioli for dipping. They also pair nicely with a simple green salad or a platter of fresh vegetables. For a heartier option, these pinwheels can be served alongside a soup or chili.

Variations of the Recipe

  • Spicy Spinach and Artichoke Pinwheels: Add a pinch of red pepper flakes or chopped jalapeños to the filling for a spicy kick.
  • Bacon Spinach and Artichoke Pinwheels: Mix in some cooked and crumbled turkey bacon for added flavor and texture.
  • Gluten-Free Pinwheels: Use gluten-free crescent roll dough to make this recipe suitable for those with gluten sensitivities.
  • Cheesy Pesto Pinwheels: Replace the spinach with basil pesto for a different flavor profile.

Health Benefits

These pinwheels are packed with spinach and artichokes, which are both nutrient-rich vegetables. Spinach is high in vitamins A, C, and K, as well as iron and calcium, while artichokes are a good source of fiber and antioxidants. While the dish does include cheese and mayonnaise, which add richness, you can lighten it up by using reduced-fat options or Greek yogurt in place of some of the sour cream and mayonnaise.

Notes

  • Storage: Leftover pinwheels can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain their crispiness.
  • Freezing: To freeze, prepare the pinwheels up to the point of baking. Place them on a baking sheet, freeze until solid, then transfer to a freezer-safe container. When ready to serve, bake from frozen, adding a few extra minutes to the baking time.
  • Make-Ahead: The filling can be prepared a day in advance and stored in the refrigerator. Assemble and bake the pinwheels just before serving.

FAQs

Can I use fresh artichokes instead of canned? Yes, you can use fresh artichokes. Just cook them first and remove the tough outer leaves before chopping.

What can I substitute for mayonnaise? You can substitute mayonnaise with Greek yogurt or additional sour cream for a lighter option.

Can these pinwheels be served cold? While they are best served warm, they can also be enjoyed at room temperature or cold.

Can I make this recipe vegan? Yes, by using vegan cheese, a plant-based mayonnaise, and dairy-free crescent rolls, you can make this recipe vegan-friendly.

Can I add other vegetables to the filling? Absolutely! Finely chopped bell peppers, mushrooms, or even sun-dried tomatoes would be delicious additions to the filling.

Conclusion

Cheesy Spinach and Artichoke Pinwheels are an easy and tasty appetizer that’s sure to impress your guests. With their creamy, cheesy filling and golden, flaky exterior, they’re the perfect finger food for any occasion. Whether you’re serving them at a party, as a game-day snack, or just because, these pinwheels are guaranteed to be a crowd-pleaser. Enjoy them fresh out of the oven for the best flavor and texture.

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