Spinach and Artichoke Pinwheels

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


  1. Combine the artichoke hearts, spinach, cheese, yogurt, sour cream, garlic, salt, and pepper in a bowl.
  2. Mix until fully incorporated.
  3. 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).
  4. Spread half of the spinach and artichoke mixture over each can’s worth of dough.
  5. Roll up the dough.
  6. Wrap tightly in plastic wrap.
  7. Chill in the fridge for a few hours, or overnight.
  8. Pre-heat the oven to 400°.
  9. Slice the rolls into 1/2″ pieces.
  10. Put the slices onto a non-stick baking sheet and bake for about 20 minutes, until golden brown.

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