Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels

by Sheryl

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

These past few days we’ve been obsessed with everything chocolate and peanut butter. We were in the zone of eating as much sweet as we can. But today is different. I am craving something savoury with cheese, spinach, and artichoke. And this Pull-Apart Pinwheel is the first that came to mind. The saltiness from the artichokes goes so well with creaminess from the cheese and mayo, and how can I forget the nutrient from the spinach. This impressive appetizer is everything in one, a classic and super darn delicious!


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

How to Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using a nonstick spray, lightly grease a pie plate.

Step 2: Place the artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, and onion powder in a large bowl. Mix to combine and season with salt and pepper. Add in the mozzarella and Parmesan and mix well until incorporated.

Step 3: Seal the unrolled crescent rolls to about 13 x 18-inch rectangle by pressing the perforations, then top with the artichoke mixture.

Step 4: Roll the crescent roll up beginning at the shortest side, then press the edges to seal and slice into eights. Onto the prepared pie plate, transfer the pinwheels cut-side down, then brush the top with egg. Place in the preheated oven and bake for about 20 to 25 minutes until golden brown.

Step 5: Remove from the oven when done, garnish with parsley, and serve immediately. Enjoy!

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