Instead of doing the usual spinach and artichoke dip for Super Bowl Sunday, I decided to switch it up a little and make pinwheels with the same basic flavors instead. It’s basically a less liquid-y version of spinach and artichoke dip, rolled up in crescent roll dough. I like to use half sour cream and half Greek yogurt for the creaminess, and to make it a little healthier (not that there’s much saving this one). This makes it finger food instead of a dip, and gives you one more pretty appetizer to put out for Game Day.
Recipe – Makes 12 or 24 pinwheels
14 oz can artichoke hearts (not marinated), chopped
16 oz bag frozen chopped spinach, thawed and squeezed dry
3/4 c parmesan cheese, grated
3/4 c Greek yogurt
3/4 c sour cream
1 clove garlic, minced
salt and pepper to taste
2 cans crescent roll dough
- Combine the artichoke hearts, spinach, cheese, yogurt, sour cream, garlic, salt, and pepper in a bowl.
- Mix until fully incorporated.
- Lay out the crescent roll dough, keeping it as intact in a rectangular shape as possible. You can either use half of each can of dough at a time (making smaller pinwheels) or the whole can (making larger ones).
- Spread half of the spinach and artichoke mixture over each can’s worth of dough.
- Roll up the dough.
- Wrap tightly in plastic wrap.
- Chill in the fridge for a few hours, or overnight.
- Pre-heat the oven to 400°.
- Slice the rolls into 1/2″ pieces.
- Put the slices onto a non-stick baking sheet and bake for about 20 minutes, until golden brown.