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A close up of Artichoke Spinach pinwheels
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5 from 5 votes

Spinach & Artichoke Dip Pinwheels

Creamy delicious Spinach Artichoke Dip Pinwheels are rolled up in soft, chewy pizza dough and topped with a generous helping of Mozzarella cheese. An easy finger food that makes the perfect appetizer for any party.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Servings: 8 servings
Author: Kristin Maxwell

Ingredients

  • 1 can refrigerated pizza dough or crescent dough
  • 1 14- ounce can artichoke hearts drained and chopped into small pieces
  • 1 10- ounce box frozen spinach liquid squeezed out, chopped
  • 1 8- ounce package cream cheese room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup fresh shredded Parmesan cheese
  • 2 cloves garlic minced (about 1/2 teaspoon)
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon garlic salt
  • 1 cup shredded mozzarella divided

Instructions

  • Preheat oven to 400 degrees F. Line 2 medium-sized baking sheets with foil and spray with nonstick cooking spray. Set aside.
  • In a medium bowl, stir together cream cheese, mayonnaise, garlic, basil, garlic salt and Parmesan cheese until combined. Fold in spinach and artichokes.
  • Lightly flour a cutting board and spread the pizza dough out into a rectangle shape. Spread the dip mixture evenly over the the pizza dough. Sprinkle with half of the shredded mozzarella. Roll into a log starting with the longer side. Slice the log into 1 inch pieces and arrange on the prepared baking sheet. Top each piece with a small amount (1/2 teaspoon or so) or the shredded Mozzarella.
  • Bake at 400 for 15-17 minutes, or until golden brown on top.

Notes

  1. Make sure there is an edge around the filling. You want at least a 1/2″ or more on each side to give the filling room to move when it’s pressed as you roll it.
  2. Roll the log from the long side for smaller pinwheels and from the short side for larger pinwheels.
  3. Wrap in plastic wrap and chill 30 minutes before slicing, this will help the pinwheels hold their shape.
  4. Use a sharp serrated knife for slicing the pinwheels, rather than a chef’s knife. This will get you nice even cuts without tearing the pinwheels.

Nutrition

Calories: 418kcal | Carbohydrates: 30g | Protein: 13g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1028mg | Potassium: 201mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5152IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 2mg

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