Spinach Artichoke Pinwheels
These delightful rolls combine creamy cheese, vibrant spinach, and artichokes!
Equipment
- 10-inch round pie or cake pan
Ingredients
- 1 can (14 oz) chopped artichoke hearts drained
- 2 cups baby spinach packed and chopped
- 1 cup mozzarella cheese shredded
- 1 cup sour cream
- ⅓ cup parmesan cheese grated
- ¼ cup mayonnaise
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp pepper
- 2 tubes (8 oz) refrigerated crescent rolls
- 1 large egg beaten
- 1 tbsp chopped parsley optional garnish
Instructions
- Preheat your oven to 375℉.
- Prepare a 10-inch round pie or cake pan with non-stick spray.
- In a large bowl, combine artichoke hearts, spinach, mozzarella, sour cream, parmesan, mayonnaise, garlic powder, onion powder, salt, and pepper. Set aside.
- Unroll each tube of crescent rolls and pinch seams to form a large rectangle.
- Evenly spread the filling mixture over the dough.
- Roll the dough from the bottom short side into a log shape.
- Cut the log into 7 or 8 equal slices using a sharp knife or kitchen twine.
- Arrange the rolls in the prepared pan and brush the tops with beaten egg.
- Bake uncovered for 25 minutes or until golden brown and bubbly.
- Garnish with parsley if desired and serve warm.
