~Spinach Artichoke Pinwheels!

Ohhh~~ Seriously, just OH!

I don’t know why in the world it took me so long to figure these little puffed, cheesy, spinach and artichoke babies out, but whoa! This could quite possibly change anything and everything I ever thought I knew about appetizers, and pinwheels, and crescents, and life..lol! 🙂

I’ve done pinwheels before, oh boy..have I done pinwheels~ I’m talking about spicy, sweet, savory, salty, beefy and veggie pinwheels! If it could be pinned or wheeled, I’ve pinwheeled it. But nothing has ever come close to the flavor explosion that are THESE pinwheels~nope!

~If you enjoy Spinach Artichoke Dip, if you enjoy simple, and easy to make appetizers, you will LOVE these! L.O.V.E. them I tell you! 🙂

What you’ll need for 16 perfectly puffed & pretty pinwheels:

2 containers of Pillsbury’s Seamless Crescent Dough Sheets

For the Filling:

1-8 oz. Cream Cheese..softened

1-10 oz. Chopped Spinach..either frozen or canned, but well drained!

1-14 oz. can of Artichoke Hearts..drained and chopped

1/2 cup Shredded Mozzarella

1/2 cup Grated Parmesan

1/2 tsp. Garlic Powder

Salt and Pepper..to taste

Directions:

In a large bowl combine all of the filling ingredients until well blended.

Evenly roll out the dough sheets, one at a time, and spread on and equal amount of filling in a thin layer. Remember that you will be rolling it up, so don’t over fill them…

Now, roll up the dough into a log…repeat with the second dough sheet.

Slice the pinwheels into about 1/2″ slices…if the dough is too soft to cut through, simply put the stuffed crescent logs into the fridge for a couple of minutes.

Place them evenly spaced onto a parchment lined sheet pan, and bake them at 350 degrees for approx. 15 minutes, or until they’re slightly golden and gooey delicious!