Cheesy Spinach and Artichoke Pinwheels
Ingredients:
1 (8 oz) package crescent roll dough (or pizza dough for a sturdier base)
1 cup frozen spinach, thawed and drained
1/2 cup canned or jarred artichoke hearts, drained and chopped
1 cup cream cheese, softened
1/2 cup sour cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper, to taste
1 tbsp olive oil (for brushing)
1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the Pinwheel Filling:
In a medium bowl, combine the softened cream cheese, sour cream, Parmesan cheese, mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix well until the ingredients are smooth and fully incorporated.
Stir in the thawed spinach and chopped artichoke hearts until evenly distributed.
Assemble the Pinwheels:
Roll out the crescent roll dough (or pizza dough) onto a flat surface. If using crescent rolls, pinch the seams together to form a solid sheet of dough.
Spread the spinach and artichoke mixture evenly over the dough, leaving a small border around the edges.
Roll and Slice:
Starting at one edge, carefully roll the dough up into a log, like a jelly roll. Slice the roll into 12 even pinwheels (or smaller if desired).
Bake:
Arrange the pinwheels on the prepared baking sheet. Brush the tops lightly with olive oil for a golden finish.
Bake for 15-18 minutes, or until the pinwheels are golden brown and the cheese is bubbly.
Serve:
Remove from the oven and let cool for a couple of minutes. Garnish with fresh chopped parsley if desired.
Serve warm as an appetizer or snack with a side of marinara or ranch dipping sauce.