Spinach & Artichoke Pinwheels


Need a snack or appetizer idea for the next football game!? If you and your guests love spinach and artichoke dip just like mine you should try this one! A fun spin on America’s classic favorite dip!

Yield: 6

1 can Crescent Rolls
1 small can marinated artichoke hearts
1 package frozen spinach; thawed and drained
1 clove garlic
1 tsp onion powder
4 oz cream cheese
1/4 cup mozzarella cheese
1/2 tsp pepper
1 tsp salt

1. Preheat oven to 375 degrees F. In a food processor, combine, artichoke hearts, spinach, cream cheese, garlic, onion powder, salt, and pepper until finely chopped.

2. Open can of crescent rolls and roll out into a rectangle (about 9×13 inches). Pinch together any dough pieces that are not together. With a spatula, spread on spinach and artichoke spread and spread evenly. Sprinkle cheese on top!

3. From the longer piece of dough side, roll tightly (just as you were making cinnamon rolls!). Then, with a serrated knife, cut into 1 inch pieces and place on baking sheet 1 1/2 inches apart. Bake for 11-12 minutes or until golden brown.


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