Cheesy Spinach and Artichoke Pinwheels

Perfect for any gathering. They’re a total hit!  Cheesy Spinach and Artichoke Pinwheels

Ingredients:

1 sheet frozen puff pastry, thawed
1 cup cooked spinach, drained and chopped
1/2 cup artichoke hearts, finely chopped
1 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup sour cream
2 cloves garlic, minced
Salt and pepper to taste
1 egg, beaten for egg wash

Directions:

Preheat oven to 400°F (200°C).
In a mixing bowl, combine cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until smooth. Stir in spinach and artichoke hearts.
Roll out the puff pastry into a rectangle on a lightly floured surface. Spread the spinach and artichoke mixture evenly over the pastry.
Roll the pastry tightly from the long end, like a jelly roll. Slice the roll into 1-inch thick pieces.
Place the slices, cut side up, on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
Bake for 15-20 minutes or until golden and puffed.
Serve warm.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 180 kcal per pinwheel | Servings: 12 pinwheels

Cheesy Spinach and Artichoke Pinwheels

Perfect for any gathering. They're a total hit!  Cheesy Spinach and Artichoke Pinwheels

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine American

Servings 12 Pinwheels

Ingredients

  

1x2x3x

• 1 sheet frozen puff pastry thawed
• 1 cup cooked spinach drained and chopped
• 1/2 cup artichoke hearts finely chopped
• 1 cup cream cheese softened
• 1/2 cup grated Parmesan cheese
• 1/4 cup sour cream
• 2 cloves garlic minced
• Salt and pepper to taste
• 1 egg beaten for egg wash

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Instructions

 

• Preheat oven to 400°F (200°C).
• In a mixing bowl, combine cream cheese, sour cream, Parmesan cheese, garlic, salt, and pepper until smooth. Stir in spinach and artichoke hearts.
• Roll out the puff pastry into a rectangle on a lightly floured surface. Spread the spinach and artichoke mixture evenly over the pastry.
• Roll the pastry tightly from the long end, like a jelly roll. Slice the roll into 1-inch-thick pieces.
• Place the slices, cut side up, on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
• Bake for 15-20 minutes or until golden and puffed.
• Serve warm.

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