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

Always the highlight of my weekend – Cheesy Spinach and Artichoke Pinwheels. A classic combination of spinach and artichokes is undeniable! A match made in heaven, a sure winner of every occasion or even no occasions. The brininess of the artichoke, health from spinach, and the creaminess from the other ingredients in a baked roll-up. I enjoy this with pasta or by itself. Just make sure to serve this immediately to experience the warm cheesy-creaminess duo.


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


Step 1: Prepare the oven. Preheat it to 375 degrees F.

Step 2: Using oil or nonstick spray, lightly grease a pie plate.

Step 3: Combine the artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder, salt, and pepper in a large bowl. Mix in the mozzarella and Parmesan.

Step 4: Grab the crescent roll and unroll. Seal by pressing the perforations into about a 13×18-inch rectangle. And top it with the artichoke mixture.

Step 5: Start rolling up the shortest side and seal by pressing the edges. Slice in eights and transfer the slices onto the prepared pie plate cut-side down. Brush the tops with egg.

Step 6: Bake in the preheated oven for about 15 to 20 minutes or until golden brown.

Step 7: When done, remove from the oven and garnish with parsley. Enjoy immediately.