These Cheesy Spinach and Artichoke Pinwheels are a delicious and easy appetizer for your next gathering!
VARIATION: This recipe is easy to customize with your favorite dips and flavor profiles. Try substituting a buffalo chicken dip for the artichoke-and-spinach mixture. Or go the sweet route by using your favorite jam or jelly.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
1 can (396g)
can artichoke hearts, drained and chopped
60g
baby spinach, chopped
120g
sour cream
226g
cream cheese
80g
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
90g
grated Parmesan cheese
226g
tubes crescent rolls
cooking oil spray
1
large egg, beaten
1 can (14 ounces)
can artichoke hearts, drained and chopped
2 cups
baby spinach, chopped
1/2 cup
sour cream
8 ounces
cream cheese
1/3 cup
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
1/4 cup
grated Parmesan cheese
2 (8 ounce)
tubes crescent rolls
cooking oil spray
1
large egg, beaten
Utensils
Large Bowl
Baking Sheet
Step 1
In a large bowl, combine the artichoke hearts, spinach, sour cream, cream cheese, mayonnaise, garlic, and onion powder. Season with salt and pepper. Add the mozzarella and Parmesan cheeses and stir to combine.
Step 2
Unroll 1 tube of crescent rolls and press the perforations to seal, creating a rectangle about 13 by 18 inches. Repeat with second tube of crescent rolls.
Step 3
Divide the spinach-artichoke mixture between the two rectangles, spreading it into an even layer across the surface of each.
Step 4
Starting at the shortest side, roll up each rectangle to create a log, and press the visible edges to seal. Cut each log crosswise into 8 pieces.
Step 5
Lightly coat the two sheet pans with cooking spray. Arrange the pinwheels cut side down on the two pans. Brush the tops of the pinwheels with the egg.
Step 6
Install the wire racks on Levels 1 and 3. Select AIR ROAST, select 2 LEVEL, set the temperature to 375°F, and set the time to 15 minutes. Press START/STOP to begin preheating.
Step 7
When the unit has preheated, place the sheet pans on the wire racks. Close the oven door to begin cooking.
Step 8
When cooking is complete, let the pinwheels cool slightly before serving.
In a large bowl, combine the artichoke hearts, spinach, sour cream, cream cheese, mayonnaise, garlic, and onion powder. Season with salt and pepper. Add the mozzarella and Parmesan cheeses and stir to combine.
1 can (396g)
can artichoke hearts, drained and chopped
60g
baby spinach, chopped
120g
sour cream
226g
cream cheese
80g
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
90g
grated Parmesan cheese
226g
tubes crescent rolls
cooking oil spray
1
large egg, beaten
1 can (14 ounces)
can artichoke hearts, drained and chopped
2 cups
baby spinach, chopped
1/2 cup
sour cream
8 ounces
cream cheese
1/3 cup
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
1/4 cup
grated Parmesan cheese
2 (8 ounce)
tubes crescent rolls
cooking oil spray
1
large egg, beaten
Step 2 of 8
Unroll 1 tube of crescent rolls and press the perforations to seal, creating a rectangle about 13 by 18 inches. Repeat with second tube of crescent rolls.
1 can (396g)
can artichoke hearts, drained and chopped
60g
baby spinach, chopped
120g
sour cream
226g
cream cheese
80g
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
90g
grated Parmesan cheese
226g
tubes crescent rolls
cooking oil spray
1
large egg, beaten
1 can (14 ounces)
can artichoke hearts, drained and chopped
2 cups
baby spinach, chopped
1/2 cup
sour cream
8 ounces
cream cheese
1/3 cup
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
1/4 cup
grated Parmesan cheese
2 (8 ounce)
tubes crescent rolls
cooking oil spray
1
large egg, beaten
Step 3 of 8
Divide the spinach-artichoke mixture between the two rectangles, spreading it into an even layer across the surface of each.
1 can (396g)
can artichoke hearts, drained and chopped
60g
baby spinach, chopped
120g
sour cream
226g
cream cheese
80g
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
90g
grated Parmesan cheese
226g
tubes crescent rolls
cooking oil spray
1
large egg, beaten
1 can (14 ounces)
can artichoke hearts, drained and chopped
2 cups
baby spinach, chopped
1/2 cup
sour cream
8 ounces
cream cheese
1/3 cup
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
1/4 cup
grated Parmesan cheese
2 (8 ounce)
tubes crescent rolls
cooking oil spray
1
large egg, beaten
Step 4 of 8
Starting at the shortest side, roll up each rectangle to create a log, and press the visible edges to seal. Cut each log crosswise into 8 pieces.
1 can (396g)
can artichoke hearts, drained and chopped
60g
baby spinach, chopped
120g
sour cream
226g
cream cheese
80g
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
90g
grated Parmesan cheese
226g
tubes crescent rolls
cooking oil spray
1
large egg, beaten
1 can (14 ounces)
can artichoke hearts, drained and chopped
2 cups
baby spinach, chopped
1/2 cup
sour cream
8 ounces
cream cheese
1/3 cup
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
1/4 cup
grated Parmesan cheese
2 (8 ounce)
tubes crescent rolls
cooking oil spray
1
large egg, beaten
Step 5 of 8
Lightly coat the two sheet pans with cooking spray. Arrange the pinwheels cut side down on the two pans. Brush the tops of the pinwheels with the egg.
1 can (396g)
can artichoke hearts, drained and chopped
60g
baby spinach, chopped
120g
sour cream
226g
cream cheese
80g
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
90g
grated Parmesan cheese
226g
tubes crescent rolls
cooking oil spray
1
large egg, beaten
1 can (14 ounces)
can artichoke hearts, drained and chopped
2 cups
baby spinach, chopped
1/2 cup
sour cream
8 ounces
cream cheese
1/3 cup
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
1/4 cup
grated Parmesan cheese
2 (8 ounce)
tubes crescent rolls
cooking oil spray
1
large egg, beaten
Step 6 of 8
Install the wire racks on Levels 1 and 3. Select AIR ROAST, select 2 LEVEL, set the temperature to 375°F, and set the time to 15 minutes. Press START/STOP to begin preheating.
1 can (396g)
can artichoke hearts, drained and chopped
60g
baby spinach, chopped
120g
sour cream
226g
cream cheese
80g
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
90g
grated Parmesan cheese
226g
tubes crescent rolls
cooking oil spray
1
large egg, beaten
1 can (14 ounces)
can artichoke hearts, drained and chopped
2 cups
baby spinach, chopped
1/2 cup
sour cream
8 ounces
cream cheese
1/3 cup
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
1/4 cup
grated Parmesan cheese
2 (8 ounce)
tubes crescent rolls
cooking oil spray
1
large egg, beaten
Step 7 of 8
When the unit has preheated, place the sheet pans on the wire racks. Close the oven door to begin cooking.
1 can (396g)
can artichoke hearts, drained and chopped
60g
baby spinach, chopped
120g
sour cream
226g
cream cheese
80g
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
90g
grated Parmesan cheese
226g
tubes crescent rolls
cooking oil spray
1
large egg, beaten
1 can (14 ounces)
can artichoke hearts, drained and chopped
2 cups
baby spinach, chopped
1/2 cup
sour cream
8 ounces
cream cheese
1/3 cup
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
1/4 cup
grated Parmesan cheese
2 (8 ounce)
tubes crescent rolls
cooking oil spray
1
large egg, beaten
Step 8 of 8
When cooking is complete, let the pinwheels cool slightly before serving.
1 can (396g)
can artichoke hearts, drained and chopped
60g
baby spinach, chopped
120g
sour cream
226g
cream cheese
80g
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup
shredded mozzarella cheese
90g
grated Parmesan cheese
226g
tubes crescent rolls
cooking oil spray
1
large egg, beaten
1 can (14 ounces)
can artichoke hearts, drained and chopped
2 cups
baby spinach, chopped
1/2 cup
sour cream
8 ounces
cream cheese
1/3 cup
mayonnaise
1 clove
garlic
1/4 teaspoon
onion powder
Kosher salt and freshly ground black pepper, to taste
