Cheesy Spinach and Artichoke Pinwheels — Damn Delicious

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Cheesy Spinach and Artichoke Pinwheels

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

I’m still here in Italy.

Stuck with all the fresh pasta. The pizza. The calzones. The gelato.

Horrible, I know.

Even with all the amazing cuisine here, my mind is elsewhere.

It’s on game day food, DUH.

I’m getting ready for the Rams/Cowboys and Raiders/Broncos games this weekend.

As we arrive right on Saturday afternoon.

So I’ll have these pinwheels ready first thing.

Before I pick up the dogs at the pet hotel.

Priorities, I know.

Just be sure to serve these immediately, guys.

You don’t want to miss out on the warm cheesy-creaminess duo happening here.

Although I’m sure that won’t be an issue.

These won’t last long on the table.

Cheesy Spinach and Artichoke Pinwheels

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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


  • 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


  1. Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray.
  2. 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.
  3. Unroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixture.
  4. 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.
  5. Place into oven and bake until golden brown, about 15-20 minutes.
  6. Serve immediately, garnished with parsley, if desired.

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These sound so incredible! Love that flavour combination!

Crescent rolls, really? Just surprised to see this because they are not good and they are very bad for you – stored for a long time in an aluminum lined tube. I know, I know they are quick and easy… returning from a trip, picking up the dogs… I just can’t do canned crescent rolls esp. for guests. Have you tried anything else that is fresh and gives the same results, even it more time is involved? I love your recipes!

Ann Light, there are many homemade crescent roll recipes available online that you can use instead to suit your preferences.

Frozen Phyllo Dough would be good.

Let her live her life, Ann

Please tell me. Do you cook the spinach before you mix it with the artichokes etc.

Would it work in muffin tins

Yes, what a great idea!

I’m going to try muffin tins. Brilliant idea.

This sounds absolutely delicious. But I am totally loss when i get to # 3, 4, your instructions on how do do the crescent rolls. Is there a video of you doing this recipe, so i can see how you are unfolding and folding the bread?

You can simply roll them up (think fruit roll ups!) – there’s no special method here! 🙂

Would pizza dough be a viable sub for the rolls? My husband loves spinach in anything and these would greatly please him, I’m sure.

Don’t know if this reached Italy….there’s a HUGE Boycott of the NFL going, like nothing ever seen! All over the internet.

great game day recipe! Even from Italy, hope you’re enjoying your trip and thank you for this recipe!

A ‘ sorry the artichokes any kind ?

Yes, any kind of your choice.

Yum!! Love that idea, and I love how you added artichoke (:

Hi, thank you so much for all the great recipes. I have loved each one I have tried. I’m making the broccoli cheese soup tomorrow. Would this recipe work with puff pastry?

What would be the equivalent for frozen chopped spinach please?

I actually highly recommend using fresh over frozen!

Use the nonperforated sheets of dough. Or you could roll ot a biscuit recipe. Oh.. the NFL is doing just fine.

Dear Chungah, I really enjoy your website and recipes. I’ve been following you for a few years now. I do have a question/comment about this recipe though. I made it tonight for my family and while it was really delicious, I had a few issues. First, how do you lay out the rolls to the size you have in the recipe? I couldn’t make it work quite right. They looked beautiful after baking but were still very doughy in the middle so I ended up baking them around 35 minutes and they were still doughy in the middle. We ended up just eating the rolls on the outside of the pan. Did anyone else have this issue? Thanks! Brenda

Oh no – I’m so sorry that happened! Were you able to roll out the dough into a 13×18-inch rectangle?

Hi Chungah! Do I take a 13×18 pan and roll out the 2 tubes of crescent rolls to fit? Once I spread the mixture, do I roll on the short side which is the 13 in side of the pan?

I’m making this for Christmas morning. So easy

This looks so good. ♥

Interesting recipe. I made mine in muffin pans as suggested in one of the comments. The cooking time is 40 minutes, 25 just doesn’t work at 375°. I’m going to do these for a brunch with a hollandaise and crispy strips of bacon maybe pancetta. Thanks for sharing.

These look delicious! I don’t have crescent rolls but I bet you could make a biscuit dough and fill.

This numpty managed to roll her crescents out into a mostly square shape because she wasn’t paying attention (I just laid all four strips that come out of the can side by side – whoops). I’m not sure how thick (tall) mine are in comparison to yours, since I sliced it into twelve wheels instead of eight, but I’m having the same problem in that they just don’t wanna cook through. They’ve been going for 40 minutes and I’m not seeing any browning whatsoever. I know they’re gonna taste great though, because I had a taste of the filling and they smell phenomenal. Just gives an excuse to try a second time, and more by the recipe this time…

I’m wondering if the reason some are having trouble getting them to cool through has to do with the pan? I’m using glass; would aluminum or another darker pan affect the baking time significantly?

I was wondering if you can make this the night before then bake before serving. Also does it reheat well?

Yes, this reheats very well but I have not tried making this ahead of time – sorry!

Be really mindful of the cook time if you are planning on serving with a meal. For whatever reason after 20 minutes they were still raw when served. By the time they were done after I put them back in the oven dinner was done. Taste was decent. Cook time off.

We have been baking these for 40 min amd the middle is no where near done and the outside is starting to burn. My husband just took them apart amd is cooking them individually in the toster oven.

What did we do wrong?!

How strange! They really shouldn’t be taking that long. Sometimes an oven’s set temperature isn’t always equal to its actual temperature. I recommend utilizing an Leave-In Oven Thermometer for accuracy. Hope that helps!

I read the reviews, before I made this. I only used one pack of crescent rolls. I also cut the filling recipe in half. I cooked it for 30 to 35 minutes, and it turned out good. I cooked it with the chopped fresh parsley on it too.

It will be great if you will add some photos to the receipe. Is very difficult to do the receipe without indication from photos. Thank you

Iulia, there are two images of the recipe here. Can you not view them?

Sadly, mine too were raw in the middle after a half hour of cooking in an over that was confirmed at 375 with thermometer. I ended up pulling apart and baking another 10 min on cookie sheet and then piecing back together in pie pan. Next time (and I will try again because it tastes great!) I’ll try the muffin tin idea or just wrap the filling in the crescent rolls individually and bake on a cookie sheet.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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