Spinach & Artichoke Pinwheels (Baked) 🌿🧄🧀 Warm, Cheesy, and Packed With Creamy Dip Flavor in Golden Spirals

These pinwheels are everything you love about spinach-artichoke dip — the creamy cheese, garlicky greens, and rich, tangy flavor — wrapped in puff pastry or crescent dough, baked until flaky and golden. Irresistible straight from the oven.

Ingredients (Makes ~20 pinwheels)

For the filling

• 4 oz cream cheese, softened
• ¼ cup sour cream or Greek yogurt
• ½ cup shredded mozzarella
• ¼ cup grated Parmesan
• 1 garlic clove, minced
• ½ tsp onion powder
• ½ cup chopped cooked spinach (squeezed dry)
• ½ cup canned or jarred artichoke hearts, finely chopped
• Salt and black pepper to taste
• Optional: pinch of red pepper flakes

For assembly

• 1 sheet puff pastry (thawed) or crescent roll dough sheet
• 1 egg, beaten (for egg wash)

Instructions

Step 1: Make the filling

• In a bowl, mix cream cheese, sour cream, mozzarella, Parmesan, garlic, onion powder, spinach, artichokes, salt, pepper, and red pepper flakes until smooth and evenly combined.

Step 2: Prepare the dough

• Roll out puff pastry on a lightly floured surface to smooth it out. If using crescent dough, pinch seams together to form a solid sheet.

Step 3: Spread and roll

• Spread the spinach-artichoke mixture evenly across the dough, leaving a small border.
• Roll tightly into a log, starting from one long side. Chill for 10–15 minutes if dough is too soft.

Step 4: Slice and bake

• Preheat oven to 400°F (200°C).
• Slice the log into ¾-inch pinwheels and place on a parchment-lined baking sheet.
• Brush tops with egg wash.
• Bake for 18–22 minutes until golden and bubbling.

Step 5: Serve hot

• Let cool slightly before serving — they’ll be crisp on the outside and gooey in the middle.

Flavor Variations

• Add chopped sun-dried tomatoes or roasted red peppers
• Use goat cheese or feta for a tangy twist
• Add crispy bacon or pancetta bits to the filling
• Use herbed cream cheese for extra flavor
• Swap puff pastry for pizza dough for a chewier version

Pro Tips

• Squeeze spinach very dry to avoid soggy pastry
• Chill the rolled log before slicing for cleaner cuts
• Use a sharp serrated knife to slice evenly
• Don’t overbake — golden edges, melty middle is the goal

Final Thoughts

Spinach & Artichoke Pinwheels (Baked) bring that familiar creamy dip comfort in a handheld, flaky, golden form. Perfect for entertaining, game days, or anytime you want a warm, cheesy bite that delivers big on flavor.

Roll it. Slice it. Bake up the cozy. 🌿🧄🧀

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