Happy Monday everyone! How was everyone’s weekend? Mine was well.. AWESOME lol My son won his homecoming game! Woot woot lol. Anyway I am doing a little finger food today you know a great little appetizer that works for fall get togethers or a game day app. Either way you will totally love these Spinach and Artichoke Pinwheels. Basically these are some cool little hand held version of a great spinach and artichoke dip. So go ahead guys give this one a try I know you will fall in love with these! When you do make them be sure to take a pic and post them to my Facebook page!
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Spinach and Artichoke Pinwheels Recipe
Ingredients
- 14 oz. Artichoke Hearts Drained & Chopped
- 1 Egg Beaten
- 2 Cups Baby Spinach Chopped
- 2 x 8oz. Crescent Roll Tubes
- 1 Cup Mozzarella Cheese Shredded
- 1 Cup Sour Cream
- 1/3 Cup Mayonnaise
- 1/4 Cup Parmesan Cheese
- 2 Tbsp. Parsley
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Onion Powder
- Salt
- Pepper
Instructions
- Pre-heat oven to 375˚.
- In large bowl mix together artichoke hearts, spinach, sour cream, mayonnaise, onion powder, garlic powder, mozzarella, parmesan cheese, salt and pepper to taste.
- Unroll crescent rolls, laying the out side by side length wise. pinching the two ends together.
- Spread the spinach/artichoke mixture over the top of the rolls.
- Roll it up going length wise. Cut into eighths and place in a pie pan, and brush with beaten egg.
- Bale for 15 -20 minutes until golden brown.
- Sprinkle with parsley and serve.
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