CHEESY SPINACH AND ARTICHOKE PINWHEELS

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 8 Servings

If you are having guests over, then this recipe is one to try! Surprise everyone with this Cheesy Spinach and Artichoke Pinwheels! You will not be disappointed with this recipe at all! These delicious treats will take you to flavor town, for sure. Enjoy!

INGREDIENTS :

• 1/4 c freshly grated Parmesan
• 1 c shredded mozzarella cheese
• 2 (8 oz.) tubes of crescent rolls
• 1 large Egg, beaten
• 1 c sour cream
• 2 c baby spinach, chopped
• 1/3 c mayonnaise
• 1/2 tsp garlic powder
• 1 (14 oz.) can of artichoke hearts, drained and chopped
• 2 tbsp chopped fresh parsley leaves
• 1/4 tsp onion powder
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS :

1. Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
2. Apply cooking spray to a pie plate.
3. Add sour cream, artichoke hearts, onion powder, garlic powder, spinach, mayonnaise, salt, and pepper into a mixing bowl.
4. Stir everything until well incorporated.
5. Add Parmesan cheese and mozzarella cheese. Stir until well blended.
6. Roll out the crescent rolls, then press the sides and seal them. They should shape into about 13×8-inch rectangles.
7. Add the artichoke mixture on top and spread it evenly.
8. Roll the bottom of the roll towards the other end. Seal the sides by pressing them. Slice it into 8 portions.
9. Lay them into the greased pie plate, then top with beaten egg.
10. Place the pie plate in the preheated oven and bake the pinwheels for about 20 to 25 minutes or until they turn golden brown.
11. Remove the Cheesy Spinach and Artichoke Pinwheels from the oven and allow them to rest for a few minutes at room temperature.
12. Sprinkle freshly chopped parsley on top to garnish.
13. Serve and enjoy!

CHEESY SPINACH AND ARTICHOKE PINWHEELS

Yield: 6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients

• 1/4 c freshly grated Parmesan
• 1 c shredded mozzarella cheese
• 2 (8 oz.) tubes of crescent rolls
• 1 large Egg, beaten
• 1 c sour cream
• 2 c baby spinach, chopped
• 1/3 c mayonnaise
• 1/2 tsp garlic powder
• 1 (14 oz.) can of artichoke hearts, drained and chopped
• 2 tbsp chopped fresh parsley leaves
• 1/4 tsp onion powder
• Kosher salt and freshly ground black pepper, to taste

Instructions

1. Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
2. Apply cooking spray to a pie plate.
3. Add sour cream, artichoke hearts, onion powder, garlic powder, spinach, mayonnaise, salt, and pepper into a mixing bowl.
4. Stir everything until well incorporated.
5. Add Parmesan cheese and mozzarella cheese. Stir until well blended.
6. Roll out the crescent rolls, then press the sides and seal them. They should shape into about 13×8-inch rectangles.
7. Add the artichoke mixture on top and spread it evenly.
8. Roll the bottom of the roll towards the other end. Seal the sides by pressing them. Slice it into 8 portions.
9. Lay them into the greased pie plate, then top with beaten egg.
10. Place the pie plate in the preheated oven and bake the pinwheels for about 20 to 25 minutes or until they turn golden brown.
11. Remove the Cheesy Spinach and Artichoke Pinwheels from the oven and allow them to rest for a few minutes at room temperature.
12. Sprinkle freshly chopped parsley on top to garnish.
13. Serve and enjoy!