Spinach Pinwheels
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A creamy, cheesy spinach filling, surrounded by buttery, flaky crescent rolls, you can’t go wrong with these Spinach Pinwheels! This recipe is easy to make with only 4 ingredients, and perfect for a party appetizer or game day snack.
If you’re looking for the perfect party appetizer that everyone will love, you’ve come to the right place. These spinach pinwheels are always a crowd pleaser and the best part is, they’re so easy to make with only 4 ingredients!
You can make these rolls with store-bought spinach artichoke dip to keep things simple. Or if you have an extra 15 minutes, you can whip up my super creamy and delicious homemade spinach artichoke dip.
Either way, these rolls will be the hit of the party! They’re the perfect cheesy treat for everything from holiday gatherings to Super Bowl parties, and even birthday parties and BBQ’s throughout the year. Keep this recipe in your back pocket for when you need a simple snack to share!
Ingredients
- Crescent roll dough – using canned crescent roll dough keeps this recipe quick and simple! You can purchase canned crescent dough sheets, or crescent rolls. If using crescent rolls, you’ll want to push the perforations together to seal up the dough for this recipe.
- Spinach artichoke dip – pretty much all major grocery stores will sell prepared spinach artichoke dip either in the deli section or the produce section of the store. You’ll want 2 cups (or 16 ounces) of prepared spinach artichoke dip for this recipe. If you have a few extra minutes, you can make my homemade spinach artichoke dip. It’s made with mozzarella cheese, parmesan cheese, sour cream and lots of spinach. It’s easy to make and so delicious in these rolls!
- Butter – you’ll melt this and brush it over the rolls. This will give the outside of the rolls a perfectly brown, buttery crust.
- Garlic powder – to flavor the melted butter.
Instructions
I’ve included step by step photos below to make this recipe super easy to follow at home. For the full detailed recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Spread out the 2 cans of crescent roll dough on a clean working surface. I used a large cutting board. If using rolls, instead of sheets of crescent roll dough, press the perforations together using your fingers, to form two solid sheets of dough. Spread spinach artichoke dip evenly over each of the sheets of crescent roll dough, making sure to cover them completely, with about a 1 inch border around the outside of each sheet of dough.
- Roll up the dough. Starting with the short side of the dough, roll up each sheet of crescent roll dough tightly over the spinach dip mixture. Once both sheets of dough are rolled up tightly, you should have two long rolls on the cutting board. Slice each long roll of dough into 8 rolls using a sharp knife. Each roll should be approximately 1 inch thick, for a total of 16 rolls.
- Place the rolls, cut side up, on a rimmed baking sheet lined with parchment paper. I recommend a 12 inch x 18 inch baking sheet. You want space around each of the rolls for them to expand in the oven. Combine melted butter and garlic powder in a small bowl, then brush it over the rolls on the baking sheet. Place the rolls in the oven and bake for 20 minutes, or until they’re golden brown on the outside.
Recipe tips
- Roll the dough up as tightly as possible over the ingredients. This will help keep the rolls intact as you slice them, then transfer them to the baking sheet.
- If you don’t have a 12 inch x 18 inch baking sheet, you can use two smaller baking sheets, or two smaller casserole dishes to bake the rolls. Just make sure the rolls always have about 1/2-1 inch space around them.
- You can prepare and bake the rolls ahead of time, then heat them up before serving at a party. I recommend using an air fryer or oven to reheat them for the best texture. I’ve done this several times and no one knew that they weren’t freshly baked!
- This recipe makes 16 spinach pinwheels. You can easily cut it in half and only make 8 rolls, if you’re making the recipe for a small family snack or dinner appetizer. Simply use one can of crescent roll dough and one cup of spinach artichoke dip.
Storage and reheating
Place any leftover spinach rolls in an airtight container in the refrigerator for up to 5 days. Since these rolls contain dairy, do not store them on the counter at room temperature.
To reheat the pinwheels in an air fryer, simply transfer them from the fridge to the air fryer in a single layer. You will probably only be able to heat up 6 at a time, depending on the size of your air fryer. Reheat at 400°F for 5 minutes. They’ll be crispy on the outside, with a delicious, warm cheesy filling inside!
To reheat them on the stove, add 4-5 rolls to a large hot skillet on the stove over medium heat. Pan fry for 2-3 minutes per side.
To reheat the spinach pinwheels in the oven, place them in a single layer on a baking sheet and into a 400°F oven for 6-8 minutes.
To reheat them in the microwave, place the rolls on a microwave safe plate, in an even layer, and reheat for 30-60 seconds, until warmed through.
More recipes with crescent roll dough
Try these other easy recipes made with a can of crescent roll dough.
Spinach Pinwheels
Ingredients
- 16 ounces crescent roll dough, each can is 8 ounces
- 2 cups spinach artichoke dip, click link for my easy homemade recipe
- ¼ cup butter, melted
- 1 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F.
- Roll out both cans of crescent roll dough and press the perforations together.
- Spread the spinach artichoke dip evenly over the crescent roll dough.
- Starting with the short side of the dough, roll up each sheet of crescent roll dough tightly over the dip.
- Use a serrated knife to slice each roll into 8, approximately 1 inch rolls (for 16 total).
- Arrange the rolls on a greased, or parchment-lined, 12 inch x 18 inch baking sheet.
- Combine the melted butter and garlic powder in a small bowl, then brush it evenly on top of the rolls.
- Place the rolls in the oven and bake for 20-22 minutes, or until golden brown.
Notes
- This recipe makes 16 spinach pinwheels. You can easily cut it in half and only make 8 rolls, if you’re making the recipe for a small family snack or dinner appetizer. Simply use one can of crescent roll dough and one cup of spinach artichoke dip.
- Place any leftover spinach rolls in an airtight container in the refrigerator for up to 5 days. Since these rolls contain dairy, do not store them on the counter at room temperature.
- To reheat the pinwheels in an air fryer, simply transfer them from the fridge to the air fryer in a single layer. You will probably only be able to heat up 6 at a time, depending on the size of your air fryer. Reheat at 400°F for 5 minutes. They’ll be crispy on the outside, with a delicious, warm cheesy filling inside!
- To reheat the spinach pinwheels in the oven, place them in a single layer on a baking sheet and into a 400°F oven for 6-8 minutes.
Nutrition Facts
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