Cheesy Spinach and Artichoke Pinwheels
- Cheesy Spinach and Artichoke Pinwheels
- Featured Comment
- Recipe
- Ingredients
- Instructions
Everyone’s favorite spinach and artichoke dip in these cheesy, creamy BAKED roll ups!!! So good for GAME DAY!!!
Hi guys! I’m still here in Italy. Stuck with all the fresh pasta. The pizza. The calzones. The gelato.
Horrible, I know.
But. Even with all the amazing cuisine here, my mind is elsewhere. It’s on game day food, of course.
I’m getting ready for the Rams/Cowboys and Raiders/Broncos games this weekend as we arrive right on Saturday afternoon. So I’ll have these pinwheels ready first thing before I pick up the dogs at the pet hotel.
Priorities, I know.
Just be sure to serve these immediately, guys. You don’t want to miss out on the warm cheesy-creaminess duo happening here.
Although I’m sure that won’t be an issue. These won’t last long on the table.
Recipe
Yield: 8 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
Instructions
1. Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray.
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.
3. Unroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixture.
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.
5. Place into oven and bake until golden brown, about 20-25 minutes.
6. Serve immediately, garnished with parsley, if desired.
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