Spinach & Artichoke Pinwheels
Preparation Time: 45 min
Cooking Time: 15 min
Serves 6
INGREDIENTS
Pinwheels:- 6 oz cream cheese, softened
- 14 oz (1 can) Reese Quartered Artichoke Hearts, drained
- 3 oz frozen chopped spinach, thawed and squeezed dry
- 1 tsp sea salt
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 cup mozzarella cheese, grated
- 1 sheet puff pastry
Herby Butter Topping:
- 2 tbsp butter, melted
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic salt
DESCRIPTION
Every table needs a spinach artichoke dip. Try our Spinach and Artichoke Pinwheels — it’s everything you love in the dip, but you can grab mutiple at a time and enjoy the fluffy pastry exterior!
DIRECTIONS
1. Defrost the store-bought puff pastry sheet on the kitchen counter for 40 minutes or in your refrigerator for at least 4 hours up to overnight.
2. Preheat your oven to 375°F. Allow the cream cheese to come up to room temperature then add to a food processor along with the thawed spinach, drained Reese Marinated Artichoke Hearts, sea salt, Italian seasoning, onion powder, and garlic powder. Blend until well combined.
3. On a clean and lightly floured surface, place the puff pastry sheet down, then liberally add the spinach and artichoke spread. Next, sprinkle on the grated mozzarella.
4. Roll the pastry dough into a tight cylinder and cut into 12-14 slices. Place the pinwheels on a parchment lined baking sheet, leaving at least 1 inch of space between pinwheels.
5. Bake in the preheated 400°F oven for 15-20 minutes. Place on a serving platter and brush with melted herb butter. Serve immediately.
2. Preheat your oven to 375°F. Allow the cream cheese to come up to room temperature then add to a food processor along with the thawed spinach, drained Reese Marinated Artichoke Hearts, sea salt, Italian seasoning, onion powder, and garlic powder. Blend until well combined.
3. On a clean and lightly floured surface, place the puff pastry sheet down, then liberally add the spinach and artichoke spread. Next, sprinkle on the grated mozzarella.
4. Roll the pastry dough into a tight cylinder and cut into 12-14 slices. Place the pinwheels on a parchment lined baking sheet, leaving at least 1 inch of space between pinwheels.
5. Bake in the preheated 400°F oven for 15-20 minutes. Place on a serving platter and brush with melted herb butter. Serve immediately.