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Spinach & Artichoke Dip Pinwheels Recipe

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4 from 9 reviews

Creamy and delicious Spinach & Artichoke Dip Pinwheels rolled in soft, chewy pizza dough and topped with melted Mozzarella cheese. These easy-to-make pinwheels make a perfect crowd-pleasing appetizer for parties or gatherings, combining classic spinach artichoke dip flavors in a fun finger food form.

Ingredients

For the Dough:

  • 1 can refrigerated pizza dough or crescent dough

For the Filling:

  • 1 14-ounce can artichoke hearts, drained and chopped into small pieces
  • 1 10-ounce box frozen spinach, liquid squeezed out, chopped
  • 1 8-ounce package cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup fresh shredded Parmesan cheese
  • 2 cloves garlic, minced (about 1/2 teaspoon)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt

Topping:

  • 1 cup shredded mozzarella, divided

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two medium-sized baking sheets with foil and lightly spray them with nonstick cooking spray to prevent sticking.
  2. Make the Spinach Artichoke Filling: In a medium bowl, stir together the cream cheese, mayonnaise, minced garlic, dried basil, garlic salt, and shredded Parmesan cheese until well combined. Gently fold in the chopped spinach and artichoke hearts, ensuring the mixture is evenly blended.
  3. Roll Out Dough and Add Filling: Lightly flour a clean cutting board and spread out the refrigerated pizza dough or crescent dough into a rectangular shape. Evenly spread the prepared dip mixture over the dough, leaving at least a 1/2 inch edge clear on all sides. Sprinkle half of the shredded mozzarella cheese evenly over the filling.
  4. Form and Slice Pinwheels: Starting from the longer side, carefully roll the dough into a log shape, tucking and pressing gently as you go to keep the filling contained. Using a sharp serrated knife, slice the log into 1-inch thick pinwheel pieces. Arrange the slices cut side up on the prepared baking sheets. Top each pinwheel with approximately 1/2 teaspoon of the remaining shredded mozzarella cheese.
  5. Bake Until Golden: Place the baking sheets in the preheated oven and bake for 15-17 minutes, or until the pinwheels are golden brown and the cheese on top is melted and bubbly.

Notes

  • Leave at least a 1/2 inch border of dough around the filling to allow room for the filling to expand when rolling.
  • Rolling the log from the long side creates smaller pinwheels, while rolling from the short side results in larger pinwheels.
  • For best results, wrap the rolled log in plastic wrap and chill in the refrigerator for 30 minutes before slicing to help the pinwheels hold their shape.
  • Use a sharp serrated knife to slice the pinwheels to get clean, even cuts without tearing the dough.

Find it online: https://bitezly.com/spinach-and-artichoke-dip-pinwheels-recipe/