Puff Pastry Spinach and Artichoke Pinwheels
Puff Pastry Spinach and Artichoke Pinwheels. This easy to put together appetizer is perfect for any party or just as a snack. Loaded with fresh spinach, artichoke, and lots of cheese!
- 2 sheets puff pastry thawed
- 4 ounces cream cheese softened
- ½ cup sour cream
- ½ cup mozzarella cheese shredded
- ½ cup parmesan cheese grated
- 2 tbsp onion grated
- 2 cloves garlic minced
- ¼ tsp salt
- ¼ tsp black pepper
- 6 oz baby spinach raw, roughly chopped
- 1 (14 ounce) quartered artichoke hearts drained and chopped
Preheat oven to 425℉. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a large bowl combine the cream cheese, sour cream, mozzarella cheese, parmesan cheese, grated onion, minced garlic, salt and pepper. Stir together.
Add in the spinach and artichokes. Stir until all combined.
Spread out the puff pastry, pressing to even out the fold marks, so that there are two whole sheets of pastry.
In a small bowl combine the egg and the water. Mix with a fork. Brush this onto the top of the puff pastry. Spread a layer of the spinach artichoke dip on the puff pastry.
Carefully roll it up and using a sharp knife cut into one inch sections. Lay onto the prepared baking sheet. Brush the top of the pinwheels with the egg wash.
Bake for about 20 minutes. Will be slightly golden. Remove from the oven and allow to cool for a couple minutes. Best when served warm.
Serving: 1serving | Calories: 237kcal | Carbohydrates: 15g | Protein: 5g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 226mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1200IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg