Cheesy Spinach Artichoke Pinwheels
These cheesy spinach artichoke pinwheels are the perfect easy appetizer! Creamy filling wrapped in puff pastry bakes to golden perfection.
Equipment
- oven
- baking sheet
- mixing bowl
- spatula
- Rolling Pin
- sharp knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Main Ingredients
- 1 sheet puff pastry thawed (from one 17.3-ounce package)
- 8 ounces cream cheese softened at room temperature
- 1/4 cup mayonnaise
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 10 ounces frozen chopped spinach thawed and thoroughly squeezed dry
- 1 can marinated artichoke hearts 13.75-ounce can, drained and finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
- In a medium bowl, combine the softened cream cheese, mayonnaise, shredded mozzarella cheese, and grated Parmesan cheese. Stir these ingredients together until the mixture is smooth and well combined.
- Add the thoroughly squeezed dry chopped spinach, finely chopped artichoke hearts, garlic powder, salt, and black pepper to the cream cheese mixture. Mix everything together with a spoon or spatula until all ingredients are evenly distributed throughout the filling.
- Unroll the thawed puff pastry sheet onto a lightly floured surface or directly onto a piece of parchment paper. If needed, gently roll the pastry out slightly with a rolling pin to form a 10x12-inch rectangle.
- Evenly spread the spinach and artichoke filling over the entire surface of the puff pastry, leaving a small 1/2-inch border along one of the longer edges. This border will help seal the roll.
- Starting from the long edge opposite the border, carefully and tightly roll the puff pastry into a log. Once fully rolled, gently pinch the seam closed to secure the log.
- Using a sharp knife, carefully slice the log into 1/2-inch thick rounds. Arrange these pinwheels cut-side up on the prepared baking sheet, ensuring there is about 1 inch of space between each pinwheel.
- Bake for 15 to 20 minutes, or until the pastry is puffed and golden brown, and the cheesy filling is hot and bubbly. Let cool on the baking sheet for a few minutes before serving.
Notes
Ensure the spinach is thoroughly squeezed dry to prevent a soggy filling. Let cool on the baking sheet for a few minutes before serving.