A week before the holidays people are usually looking for party food and appetizers. These Spinach and Artichoke Pinwheels are easy enough, yet have a hint of elegance.
They are served great warm or at room temperature. Always a plus when you don’t have to heat something if bringing to a party.
Also, if entertaining at your house. simply make these before the party, bake during, and serve right away so your guests can enjoy the yummy aroma as well as the deliciousness.
How to Make Spinach and Artichoke Pinwheels
Shhh…don’t tell anyone I used a MAJOR time saving trick by using store bought spinach and artichoke dip 😉
Any brand will work, but it’s helpful if the dip is cold…or at least not warm.
This container is 10 ounces, but we only need 8 ounces so you can have a snack while you make your snack 😉
Set out a sheet of puff pastry about 45 minutes before you plan to make these.
That way the puff pastry will be at room temperature and easy to work with.
First, roll out the puff pastry sheet so it’s slightly thinner.
Then spread the dip on, leaving about an inch at the top with no dip.
Next up is a cup of shredded mozzarella cheese, kosher salt, and pepper.
Crack an egg in a small bowl with 2 Tablespoons water. Beat with a fork to make an egg wash.
Start rolling the filled puff pastry.
Brush that empty inch at the top of the dough with some of the egg wash.
Then finish rolling and the egg wash will help seal it shut.
To cut this, I highly recommend a good quality serrated knife.
Gently saw back and forth into 16 pieces.
I started in the middle and cut in half, continuing to cut each piece in half until I had 16 total.
Spray a large baking sheet with non stick cooking spray.
Then put the little pinwheels on and brush with more egg wash.
These will cook in a 400 degree oven for 12 to 15 minutes.
Keep and eye on them during the last few minutes to make sure they are a light golden brown, but not overcooked.
They should be light and airy if cooked juuuuuuuuust the right amount of time.
Let Spinach and Artichoke Pinwheels be our little secret for how easy, yet delicious and stunning they are!
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Spinach and Artichoke Pinwheels
Spinach and Artichoke Pinwheels are an easy to make appetizer or party food using store bought spinach artichoke dip and puff pastry
- 1 sheet puff pastry (two come in a pack but only one is needed)
- 1 8 oz container premade/ store bought spinach and artichoke dip
- 1 cup shredded mozzarella
- kosher salt, pepper
- 1 egg
- 2 Tbsps water
Thaw the puff pastry sheet according to package directions (mine sat out at room temp for 45 minutes). Roll with a rolling pin to make it slightly thinner.
Spread the spinach and artichoke dip evenly over the puff pastry sheet, leaving about an inch at the top with no dip. Then add the cheese, kosher salt, and pepper evenly over the dip.
Beat the egg and water in a small bowl. Roll the puff pastry into a log, brush the egg mixture over the empty inch left at the top of the dough and then finish rolling, sealing the egg washed inch with the roll.
Cut the puff pastry log into 16 slices.
Note: I started cutting in half, and continued cutting each half in half until I had 16 slices. Using a serrated knife works best, a flat knife may flatten the pinwheels.
Spray a baking sheet with nonstick cooking spray and carefully transfer each slice to a baking sheet (or you may need two baking sheets depending on size). I had the best luck using the knife to hold half of one side against my hand when transferring.
Brush the sides and tops with the egg wash and bake in a 400 degree oven for 12 to 15 minutes.