Get ready to indulge in the most scrumptious Cheesy Pinwheels that will make you want more and more! These mouthwatering rolls of goodness are loaded with cheesy yumminess and bring the perfect cheesy combination of fresh spinach and nutty artichoke all rolled up in a crispy puff pastry. Yeah, you’ll be running in circles after you taste them! They’re just so ding-dang delicious! So, roll on up and grab yourself some Cheesy Pinwheels!

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  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 cups baby spinach, chopped
  • 1 cup sour cream
  • 1/3 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan, grated
  • 2 (8-ounce) tubes crescent rolls
  • 1 large egg, beaten
  • 2 tablespoons fresh parsley leaves, optional, chopped, for garnish


Step 1 –Preheat the oven to 375 degrees F.

Step 2 –Lightly oil a pie plate.

Step 3 –In a large bowl, combine the artichoke hearts, the spinach, the sour cream, the mayonnaise, the garlic powder, the onion powder, the salt, the pepper, the mozzarella cheese, and the parmesan cheese.

Step 4 –Unroll the crescent rolls and press the perforations into a 13×18-inch rectangle baking dish to seal.

Step 5 –Top the crescent rolls with the artichoke mixture.

Step 6 –Starting at the shortest side, roll up the crescent rolls and press the edges together to seal.

Step 7 –Cut the dough into eighths and place them in the prepared pie plate, cut-side down.

Step 8 –Brush the pinwheels with the beaten egg.

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Step 9 –Bake the pinwheels until they are golden-brown, about 20-25 minutes.

Step 10 –Garnish the pinwheels with the parsley and serve.