Cheesy Spinach & Artichoke Pinwheel Rolls
By Rachel (Food With Hardt)
Flavors Used:
Imagine biting into a warm, cheesy pinwheel roll, where the rich flavors of creamy cheese, tangy artichokes, and earthy spinach meld perfectly. These rolls by Rachel (@foodwithhardt) are a delightful harmony of taste and texture, with a golden-brown crust enveloping a gooey, cheesy center. Definitely the Yum Yum Get Ya Sum!
Ingredients
- 4 oz Cream Cheese (half a block)
- 1/2 cup Sour Cream
- 1/4 cup Grated Pecorino Romano Cheese
- 1/2 cup Shredded Mozzarella Cheese, divided
- 2/3 cup Canned Artichoke Hearts, chopped
- 2/3 cup Frozen Spinach, thawed and drained
- 1 1/2 tsp Dan-O's Original Seasoning
- 2 8oz Pillsbury Crescent Dough Sheets
Preparation Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Prepare the Spinach: Thaw the frozen spinach. Use a cheesecloth or a clean kitchen towel to squeeze out as much liquid as possible from the spinach. This step ensures your pinwheel rolls are not soggy.
- Blend the Filling: In a food processor, combine the cream cheese, sour cream, Pecorino Romano cheese, 1/4 cup of the mozzarella cheese, chopped artichoke hearts, drained spinach, and Dan-O's Original Seasoning. Blend until the mixture is fully combined and smooth.
- Assemble the Rolls: Unroll the crescent dough sheets on a clean surface. Spread the spinach and artichoke mixture evenly over the dough, reaching the edges. Sprinkle the remaining 1/4 cup of mozzarella cheese on top. Carefully roll up the dough sheets. Slice each roll into 9 even pieces.
- Bake the Rolls: Place the cut rolls on a non-stick baking sheet, ensuring they are not touching each other. Bake in the preheated oven for 20 minutes, or until the rolls are golden brown and the cheese is bubbly.
- Serve Hot: Enjoy these Cheesy Spinach & Artichoke Pinwheel Rolls straight out of the oven for the best experience.
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