Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels



yield: 8 SERVINGSprep time: 20 MINUTEScook time: 20 MINUTEStotal time: 40 MINUTES
Everyone’s favorite spinach and artichoke dip in these cheesy, creamy BAKED roll ups!!! So good for GAME DAY!!!

INGREDIENTS:

  • 1 (14-ounce) can artichoke hearts, drained and chopped
  • 2 cups baby spinach, chopped
  • 1 cup sour cream
  • 1/3 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded mozzarella cheese
  • 1/4 cup freshly grated Parmesan
  • 2 (8-ounce) tubes crescent rolls
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray.
  2. In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in mozzarella and Parmesan.
  3. Unroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixture.
For full instructions you can go to : https://www.thekitchn.com

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