Cheesy Spinach And Artichoke Pinwheels Food

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CHEESY SPINACH AND ARTICHOKE PINWHEELS



Cheesy Spinach and Artichoke Pinwheels image

Everyone's favorite spinach and artichoke dip in these cheesy, creamy BAKED roll ups!!! So good for GAME DAY!!!

Provided by Chungah Rhee

Categories     appetizer

Yield 8 servings

Number Of Ingredients 12

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 and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan
2 (8-ounce) tubes crescent rolls
1 large egg, beaten
2 tablespoons chopped fresh parsley leaves

Steps:

  • Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray. In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in mozzarella and Parmesan. Unroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixture. Starting at the shortest side, roll up, pressing the edges to seal. Cut in eighths. Place, cut side down, onto the prepared pie plate. Brush with egg. Place into oven and bake until golden brown, about 20-25 minutes. Serve immediately, garnished with parsley, if desired.

SPINACH ARTICHOKE PINWHEELS



Spinach Artichoke Pinwheels image

These (32) hot appetizers look festive and taste so wonderful -- Serve them at your next party and no one will guess just how easy they are to make! Please feel free to halve the recipe for purposes of RSC #11 test cooking. Enjoy!

Provided by Debs Recipes

Categories     Spinach

Time 53m

Yield 32 serving(s)

Number Of Ingredients 11

1 cup part-skim ricotta cheese
1/2 cup prepared alfredo sauce
2 -3 garlic cloves, finely minced
1 dash ground cayenne pepper (to taste)
1 dash salt (to taste)
1 (9 ounce) box frozen spinach, thawed and squeezed dry
2 (7 ounce) jars artichoke hearts, drained and chopped
2 tablespoons chopped sun-dried tomatoes (preferably dried)
1/2 cup shredded mozzarella cheese
1/2 cup asiago cheese
2 (13 7/8 ounce) cans refrigerated prepared pizza crust

Steps:

  • Combine ricotta cheese, alfredo sauce, garlic, cayenne pepper, and salt; stir to blend well; fold in spinach, chopped artichoke hearts, sun-dried tomatoes, and mozzarella & asiago cheeses until evenly distributed.
  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Unroll ONE CAN of refrigerated pizza crust onto a lightly floured surface; press or roll the dough into a 10x16" rectangle.
  • Spread HALF of the spinach-artichoke filling evenly over the dough to within 1/2" of it's edges, but LEAVE a 3/4" margin along one of the long edges/sides.
  • Roll the dough up jelly-roll-style, beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam to seal the roll shut.
  • Cut (a length of plain dental floss slid under the dough roll with its ends crossed and pulled tight to cut may be used) the roll into 16 even pieces, each about 1" wide; arrange the cut pieces, pretty-side up, on the parchment-lined baking sheet.
  • Bake at 375°F for 17-18 minutes or until the outside edges of the pinwheels are light golden-brown and their tops are bubbly; cool in baking pan for about 5 minutes; serve warm.
  • Repeat steps #3-7 using the second can of refrigerated pizza crust and second half of spinach-artichoke filling.
  • NOTE: For convenience, the pinwheels maybe individually quick frozen before or after baking; or, better yet, they may be partially baked, individually quick frozen until needed, returned to oven to finish baking, and served warm.

Nutrition Facts : Calories 25.6, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.8, Sodium 77.3, Carbohydrate 2.4, Fiber 1, Sugar 0.3, Protein 2.1

PUFF PASTRY SPINACH ARTICHOKE PINWHEELS



Puff Pastry Spinach Artichoke Pinwheels image

Provided by Food Network

Categories     appetizer

Time 1h45m

Yield 8 pinwheels

Number Of Ingredients 9

One 16-ounce can water-packed artichokes, drained and chopped
One 10-ounce package frozen chopped spinach, thawed and liquid squeezed out
One 10-ounce package frozen chopped spinach, thawed and liquid squeezed out
4 ounces pecorino, grated
1 1/2 cups mayonnaise
1 teaspoon red pepper flakes
2 cloves garlic, minced
One 8-by-12-inch rectangle frozen puff pastry, thawed and unfolded
Nonstick cooking spray, for spraying baking sheet

Steps:

  • Combine the artichokes, spinach, pecorino, mayonnaise, red pepper flakes and garlic in a bowl. Spread on one side of the puff pastry sheet. Roll up like a jelly roll and cover tightly with plastic wrap. Place in the freezer for 30 minutes to an hour.
  • Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick spray.
  • Remove the plastic wrap and slice the puff pastry log into 1-inch-thick slices. Place the pastry pieces flat on the baking sheet, about 1 inch apart from each other. Bake until puffed and golden brown, 50 minutes to 1 hour.

CHEESY ARTICHOKE PINWHEELS



Cheesy Artichoke Pinwheels image

Make and share this Cheesy Artichoke Pinwheels recipe from Food.com.

Provided by chef FIFI

Categories     Lunch/Snacks

Time 19m

Yield 32 appetizers

Number Of Ingredients 8

1 (8 ounce) package crescent rolls
4 ounces cream cheese (softened)
1/3 cup grated parmesan cheese
6 ounces marinated artichoke hearts (chopped, use 1/2- 3/4 jar)
3/4 teaspoon garlic powder
2 tablespoons sour cream
1/8 parmesan cheese (or a bit less) (optional)
1/2 teaspoon garlic powder (optional)

Steps:

  • Preheat oven to 375.
  • Chop artichoke hearts up.
  • Combine all ingredients in a medium bowl.
  • Mix until well blended.
  • Separate crescents into 2 long rectangles (Which basically means dividing the crescent into half when removing it from the can).
  • Pinch seams together.
  • Spread cream cheese mixture over the top of the rectangle. Try to avoid the edge,because once your roll them the ends will be hard to seal and the filling will come out.
  • Take the longest side of the rectangle and roll up.
  • Then cut into about 16 pieces per rectangle.
  • Place on a cookie sheet.
  • Bake for about 12-14 minutes or until golden brown.

Nutrition Facts : Calories 43.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 8.7, Sodium 70.5, Carbohydrate 4.5, Fiber 0.6, Sugar 0.4, Protein 1.6

CHEESY SPINACH PINWHEELS



Cheesy Spinach Pinwheels image

These pinwheels are cheesy, easy and very versatile! You can use any cheese you want and even substitute the spinach for your favorite chopped veggie (don't leave out the veggie, its good for you!) This blows away any boring dinner roll or biscuit.

Provided by Cookingwithpassion

Categories     Breads

Time 25m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 8

1 can refrigerated pizza dough (or 1/2 recipe of Easy Peesy Pizza Dough recipe 35805)
1 egg
1 teaspoon water
1 1/2 cups shredded mozzarella cheese (or cheese of your choice)
1/4 cup parmesan cheese
2 cups frozen chopped spinach, drained thoroughly
2 tablespoons italian seasoning
1 tablespoon garlic salt

Steps:

  • Preheat oven to 375 'F and lightly grease baking sheet or use a silicone mat.
  • Stir egg and water in a small bowl.
  • Roll out pizza dough and brush dough with egg mixture.
  • Top dough with the mozzarella, parmesan cheese and spinach.
  • Sprinkle with Italian seasoning and garlic salt.
  • Roll up like a jelly roll. Cut into 1/2 inch slices and place on baking sheet.
  • Brush with remaining egg mixture.
  • Bake 15 minutes or until golden brown and hungry.

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