Cheesy Spinach and Artichoke Pinwheels Recipe
Ingredients:
1 package (8 oz) cream cheese, softened
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup chopped marinated artichoke hearts, drained
1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed, and drained)
2 cloves garlic, minced
1/2 teaspoon onion powder
Salt and pepper, to taste
1 package puff pastry sheets (2 sheets), thawed
1 egg, beaten (for egg wash)
Instructions:
Preheat the oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Make the spinach and artichoke filling:
In a bowl, mix together the cream cheese, Parmesan cheese, mozzarella cheese, chopped artichoke hearts, spinach, minced garlic, onion powder, salt, and pepper until well combined.
Prepare the puff pastry:
Roll out one sheet of puff pastry on a lightly floured surface. Spread half of the spinach and artichoke mixture evenly over the pastry, leaving a small border around the edges.
Roll the pastry tightly into a log, then slice into 1/2-inch thick pinwheels. Repeat with the second sheet of pastry and the remaining filling.
Place on the baking sheet:
Arrange the pinwheels on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the beaten egg for a golden finish.
Bake: Bake in the preheated oven for 15-18 minutes, or until the pinwheels are golden brown and the cheese is bubbly.
Serve: Let the pinwheels cool for a few minutes before serving. Enjoy them warm as an appetizer or snack!
Cheesy Spinach and Artichoke Pinwheels are a delicious appetizer or snack that combines the classic flavors of spinach and artichoke dip in a convenient, bite-sized pastry. These flaky, cheesy pinwheels are perfect for parties, game days, or whenever you need a tasty treat.
Cheesy Spinach and Artichoke Pinwheels Recipe
Ingredients:
1 package (8 oz) cream cheese, softened
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/2 cup chopped marinated artichoke hearts, drained
1 cup fresh spinach, chopped (or 1/2 cup frozen, thawed, and drained)
2 cloves garlic, minced
1/2 teaspoon onion powder
Salt and pepper, to taste
1 package puff pastry sheets (2 sheets), thawed
1 egg, beaten (for egg wash)
Instructions:
Preheat the oven:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Make the spinach and artichoke filling:
In a bowl, mix together the cream cheese, Parmesan cheese, mozzarella cheese, chopped artichoke hearts, spinach, minced garlic, onion powder, salt, and pepper until well combined.
Prepare the puff pastry:
Roll out one sheet of puff pastry on a lightly floured surface. Spread half of the spinach and artichoke mixture evenly over the pastry, leaving a small border around the edges.
Roll the pastry tightly into a log, then slice into 1/2-inch thick pinwheels. Repeat with the second sheet of pastry and the remaining filling.
Place on the baking sheet:
Arrange the pinwheels on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops with the beaten egg for a golden finish.
Bake: Bake in the preheated oven for 15-18 minutes, or until the pinwheels are golden brown and the cheese is bubbly.
Serve: Let the pinwheels cool for a few minutes before serving. Enjoy them warm as an appetizer or snack!
Tips: Add some heat: Sprinkle in red pepper flakes or use pepper jack cheese for a spicier version.
Make ahead: You can assemble the pinwheels, freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
Use crescent roll dough: For a softer texture, substitute the puff pastry with crescent roll dough.