SPINACH ARTICHOKE PINWHEELS

Spinach Artichoke Pinwheels image

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

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Ingredients

1 cup part-skim ricotta cheese
1/2 cup prepared alfredo sauce
2 -3 garlic cloves, finely minced
1 dash ground cayenne pepper (to taste)
1 dash salt (to taste)
1 (9 ounce) box frozen spinach, thawed and squeezed dry
2 (7 ounce) jars artichoke hearts, drained and chopped
2 tablespoons chopped sun-dried tomatoes (preferably dried)
1/2 cup shredded mozzarella cheese
1/2 cup asiago cheese
2 (13 7/8 ounce) cans refrigerated prepared pizza crust

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

*** Explore more Spinach Artichoke Pinwheels Recipes »

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Carolyn chan

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Overall, I thought these pinwheels were pretty good. They were easy to make and tasted good.

REAIN JHAN

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These pinwheels were a little dry. I think I would add some more butter or cream cheese to the filling next time.

Jamie Vaughan

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I've made these pinwheels several times and they're always a hit. They're easy to make and taste great.

Sh Fe

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These pinwheels were delicious! I made them for a party and everyone loved them.

Abebaw Zenebe

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I'm not sure what went wrong, but my pinwheels didn't turn out very well. The filling was too runny and the crescent roll dough was too thick.

technical safdar

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The recipe was easy to follow and the pinwheels turned out great! I would definitely make them again.

Cat Nior

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These pinwheels were a bit bland for my taste. I think I would add some more spices next time.

That Boi

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I followed the recipe exactly and the pinwheels turned out perfectly. They were a big hit at my party!

Katelynn Schroeder

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These pinwheels were easy to make and turned out great! I used fresh spinach and artichoke hearts, and the filling was creamy and flavorful. The crescent roll dough was flaky and buttery.