I am starting off with one of my notes at the beginning of the post instead of leaving it until the end. I wanted to mention the cooking time in case you made it before reading my 'what did we think of this recipe' section below. I also read many comments under the original recipe and several people had the same issue. I found that 20-25 minutes wasn't long enough to cook the dough in the center of the dish. The top got beautifully browned though. I put it in for an extra 15 minutes and it turned out great. Next time I will cover the top with aluminum foil the last 10 to 15 minutes cooking time (to stop that nice, golden crust from getting burned). I am always aware that individual oven temperatures vary quite a lot, so I would advise you keep an eye on it towards the end and be your own judge. This is only a guideline.
All that being said I was very happy with the way it turned out and we both enjoyed it a whole lot. Yes, we will be making it again. It was very yummy!
Cheesy Spinach and Artichoke Pinwheels
1 (14-ounce) can artichoke hearts, drained and chopped
2 cups baby spinach, chopped
1 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan
2 (8-ounce) tubes crescent rolls
1 large egg, beaten
2 tablespoons chopped fresh parsley leaves
Preheat oven to 375 degrees F.
Lightly oil a pie plate or coat with nonstick spray.
In a large bowl combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste.
Stir in mozzarella and Parmesan.
Unroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. (Denise's note: I actually kept the two pieces separate as they seemed easier to work with. I could probably do with more practice in this technique.)
Top with artichoke mixture and spread out evenly to the edges.
Starting at the shortest side, roll up, pressing the edges to seal.
Cut in eighths. Place cut side down onto the prepared pie plate. Brush with egg.
Place into oven and bake until golden brown, about 20-25 minutes (or longer if needed).
Serve immediately, garnished with parsley, if desired.
What did we think of this recipe? Very yummy! It was hard not to eat the whole plate!
I can't say I followed the number of pieces cut from each rolled crescent dough. Mine were about an inch wide. Also my pie plate is on the larger side and I managed to squeeze in all the 'rounds'.
When I read the comments at the end of the original recipe, a couple of people suggested cooking them in individual muffin tins. Seemed a good idea as I believe this is supposed to be an appetizer and they would go further. (We cut pie shaped wedges as we had it for our main course).
A commenter at the site also said this was like a spinach and artichoke dip in pastry.
Commenters also served theirs with tomato soup, which I thought would be a nice pairing. I would love to hear any suggestions you might choose for yourself.
This is a vegetarian meal but someone who also lives under this roof suggested it would go very nicely with chicken added, cooked then shredded or diced.
There are leftovers for for the next couple of days.
This would be good served up for brunch.
Also if you prefer to make your own crescent rolls, there is a copycat recipe here.
Thank you for looking and enjoy your week.