Ingredients:
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
Instructions:
1️⃣ Preheat your oven to 375°F (190°C). Lightly oil a pie plate or coat it with nonstick spray. 2️⃣ In a large bowl, combine the artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, and onion powder. Season with salt and pepper to taste. 3️⃣ Stir in the shredded mozzarella and freshly grated Parmesan until well combined. 4️⃣ Unroll the crescent rolls, pressing the perforations to seal them into an approximately 13×18-inch rectangle. 5️⃣ Spread the artichoke mixture evenly over the crescent roll rectangle. 6️⃣ Starting from the shorter side, roll the dough up tightly, pressing the edges to seal. 7️⃣ Cut the roll into 8 equal pieces. 8️⃣ Place the pinwheels, cut side down, onto the prepared pie plate. 9️⃣ Brush the tops with the beaten egg. Place the pie plate into the oven and bake until the pinwheels are golden brown, about 20-25 minutes. 1️⃣1️⃣ Serve immediately, garnished with chopped parsley if desired.
Notes:
✔️ You can prepare the filling mixture in advance and refrigerate until ready to use. ✔️ These pinwheels are best served warm but can be reheated in the oven.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Servings: 8
