Best 3 Artichoke Spinach Pinwheels Recipes
Artichoke spinach pinwheels, a visually appealing appetizer or light meal, combine the earthy flavors of artichokes and spinach with a creamy sauce, all wrapped in a flaky puff pastry. These delightful pinwheels not only offer a burst of flavor but also provide a delightful play of textures. Whether you are hosting a party or simply looking for a unique dish to impress your family, these artichoke spinach pinwheels are sure to be a hit.
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ARTICHOKE-SPINACH PINWHEELS
This is my type of holiday recipe. You can assemble them, freeze the unbaked spinach pinwheels and bake them directly from the freezer. What convenience!-Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Unfold puff pastry. Spread the artichoke mixture over each sheet to within 1/2 in. of edges. Roll up jelly-roll style. Wrap in plastic; freeze for 30 minutes., Using a serrated knife, cut each roll into 12 slices. Place cut side down on greased baking sheets. Bake at 400° for 18-22 minutes or until golden brown.
Nutrition Facts : Calories 150 calories, Fat 10g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 168mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
SPINACH ARTICHOKE PINWHEELS
These spinach artichoke pinwheels are yummy!
Provided by alyssa90
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 32
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with cooking spray.
- Mix artichoke hearts, sour cream, cream cheese, spinach, and garlic powder in a bowl.
- Unroll breadstick dough, separate into breadsticks, and cut in half. Roll up breadstick dough tightly into spirals or pinwheels and arrange on the prepared baking sheet. Place about 1 tablespoon of artichoke mixture on each pinwheel and top with Parmesan cheese.
- Bake in the preheated oven until golden brown and puffed, 10 to 15 minutes.
Nutrition Facts : Calories 85.3 calories, Carbohydrate 10.6 g, Cholesterol 6.8 mg, Fat 3.5 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 206.4 mg, Sugar 1 g
SPINACH ARTICHOKE PINWHEELS
These (32) hot appetizers look festive and taste so wonderful -- Serve them at your next party and no one will guess just how easy they are to make! Please feel free to halve the recipe for purposes of RSC #11 test cooking. Enjoy!
Provided by Debs Recipes
Categories Spinach
Time 53m
Yield 32 serving(s)
Number Of Ingredients 11
Steps:
- Combine ricotta cheese, alfredo sauce, garlic, cayenne pepper, and salt; stir to blend well; fold in spinach, chopped artichoke hearts, sun-dried tomatoes, and mozzarella & asiago cheeses until evenly distributed.
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Unroll ONE CAN of refrigerated pizza crust onto a lightly floured surface; press or roll the dough into a 10x16" rectangle.
- Spread HALF of the spinach-artichoke filling evenly over the dough to within 1/2" of it's edges, but LEAVE a 3/4" margin along one of the long edges/sides.
- Roll the dough up jelly-roll-style, beginning with the long side without a margin, into a tight cylinder, ending at the long side with the margin; pinch along the long seam to seal the roll shut.
- Cut (a length of plain dental floss slid under the dough roll with its ends crossed and pulled tight to cut may be used) the roll into 16 even pieces, each about 1" wide; arrange the cut pieces, pretty-side up, on the parchment-lined baking sheet.
- Bake at 375°F for 17-18 minutes or until the outside edges of the pinwheels are light golden-brown and their tops are bubbly; cool in baking pan for about 5 minutes; serve warm.
- Repeat steps #3-7 using the second can of refrigerated pizza crust and second half of spinach-artichoke filling.
- NOTE: For convenience, the pinwheels maybe individually quick frozen before or after baking; or, better yet, they may be partially baked, individually quick frozen until needed, returned to oven to finish baking, and served warm.
Nutrition Facts : Calories 25.6, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.8, Sodium 77.3, Carbohydrate 2.4, Fiber 1, Sugar 0.3, Protein 2.1
Tips:
- Prep the artichokes correctly: Ensure the artichokes are fresh and tender. Trim the tough outer leaves and choke (fuzzy center) using a spoon or paring knife.
- Use a sharp knife: When slicing the artichokes and spinach, use a sharp knife for clean and precise cuts.
- Don't overcook the artichokes: Artichokes tend to become mushy if overcooked. Cook them just until they are tender.
- Use a non-stick skillet: To prevent the pinwheels from sticking, use a non-stick skillet or grease it lightly with cooking spray.
- Roll the pinwheels tightly: When assembling the pinwheels, roll them tightly to prevent them from unravelling during baking.
- Bake until golden brown: Bake the pinwheels until the pastry is golden brown and the filling is heated through.
- Serve warm: Serve the pinwheels warm with a dipping sauce of your choice for a delicious appetizer or snack.
Conclusion:
These artichoke spinach pinwheels are a versatile and delectable dish perfect for various occasions. Whether you're hosting a party, preparing a light lunch, or seeking a tasty snack, these pinwheels will surely impress. With their flaky pastry, creamy artichoke and spinach filling, and cheesy goodness, they offer a delightful combination of flavors and textures. So, gather your ingredients, follow the steps, and indulge in these delectable treats that will leave you and your guests craving more!
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