Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels



Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels , .


Any recipe that calls for two tubes of crescent dough is a winner in my book.


Any recipe that calls for two tubes of crescent dough is a winner in my book.

Total Time: 40 Minutes, Servings: 8 Servings

Ingredients :
  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 cups baby spinach, chopped
  • 1 cup sour cream
  • 1/3 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan
  • 2 (8-ounce) tubes crescent rolls
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh parsley leaves



Instructions :
  • Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray.
  • 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.
  • Unroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixture.
  • 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.
  • Place into oven and bake until golden brown, about 15-20 minutes.
  • Serve immediately, garnished with parsley, if desired.



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Any recipe that calls for two tubes of crescent dough is a winner in my book.

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