Classic Spinach Dip in Bite-Sized Pinwheels
These bite-sized pinwheels feature a classic spinach dip filling baked in a flaky pastry, perfect for appetizers or snacks.
Equipment
- Paper towels or clean kitchen towel
- Medium-sized bowl
- Sharp knife
- Parchment-lined baking sheet
- Plastic wrap (optional)
Ingredients
Main Ingredients
- 1 package frozen chopped spinach thawed and squeezed dry
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/2 cup shredded Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup finely chopped artichoke hearts from a can, drained, optional
- 2 cloves garlic minced
- 1/4 teaspoon onion powder
- Salt to taste
- Black pepper to taste
- 1 tube/sheet refrigerated crescent roll dough or puff pastry thawed
- 1 large egg beaten (if using puff pastry for egg wash)
Instructions
Instructions
- Thaw and thoroughly squeeze dry the frozen spinach to prevent soggy pinwheels.
- Combine softened cream cheese, sour cream, Parmesan, mozzarella, minced garlic, onion powder, salt, and pepper in a bowl. Mix until smooth, then fold in the dried spinach and optional chopped artichoke hearts.
- Unroll crescent roll dough on a floured surface, pressing seams to form a rectangle, or gently unfold puff pastry onto a parchment-lined baking sheet.
- Evenly spread the spinach and cheese mixture over the dough, leaving a small border along one long edge.
- Carefully and tightly roll the dough into a log, starting from the long edge without the border.
- (Optional) For easier slicing, wrap the log in plastic wrap and refrigerate for 20-30 minutes. Preheat oven to 375°F (190°C).
- Slice the log into 1/2-inch thick rounds with a sharp knife.
- Place pinwheel slices cut-side up on a parchment-lined baking sheet. Brush tops with beaten egg wash if using puff pastry.
- Bake for 12-18 minutes until golden brown and the filling is bubbly and heated through.
- Cool for a few minutes on the baking sheet before transferring to a serving platter.
Notes
Ensure spinach is very dry to avoid a watery filling. Chilling the dough before slicing makes for cleaner cuts. These pinwheels are best served warm but can be reheated.