Description

Cheesy Spinach and Artichoke Pinwheels are flaky puff pastry rolls filled with a creamy, cheesy spinach and artichoke mixture. Perfect as an appetizer, snack, or party bite, they are golden and crisp on the outside while creamy and flavorful on the inside.

Ingredients

1 cup frozen spinach, thawed and drained

1 cup canned artichoke hearts, drained and chopped

1/2 cup cream cheese, softened

1/2 cup mozzarella cheese, shredded

1/4 cup Parmesan cheese, grated

1/4 cup sour cream

1 tablespoon garlic, minced

1 tablespoon olive oil

1 sheet puff pastry (or pizza dough)

Salt and pepper, to taste

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Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, mix together spinach, artichokes, cream cheese, mozzarella, Parmesan, sour cream, garlic, olive oil, salt, and pepper until smooth and creamy.
On a lightly floured surface, roll out the puff pastry sheet and spread the mixture evenly over it, leaving a small border around the edges.
Roll the dough tightly into a log, then slice it into 1-inch pinwheels.
Arrange the slices on a parchment-lined baking sheet.
Bake for 18–20 minutes until golden brown and bubbling with cheese.
Let cool slightly before serving warm.

Notes

Make ahead: Prepare, slice, and refrigerate until ready to bake.

For stronger flavor, add feta or cheddar.

For spice, mix in red pepper flakes or diced jalapeños.

Sun-dried tomatoes add a sweet tangy twist.

Store leftovers in the fridge for up to 3 days and reheat in the oven.

Freeze unbaked pinwheels to bake later straight from frozen.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pinwheel
Calories: 180
Sugar: 1g
Sodium: 220mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 5g
Cholesterol: 20mg