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Bacon, Spinach and Artichoke Pinwheels

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Bacon, Spinach and Artichoke Pinwheels
  • Prep Time 25 min
  • Total Time 45 min
  • Servings 20
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This easy appetizer wraps all the flavors of spinach artichoke dip into a pinwheel – yum!

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
3/4
cup (from 8-oz container), chive & onion cream cheese spread, softened
1
jar (6 oz) Progresso™ artichoke hearts, drained and chopped
4
slices cooked bacon, chopped
3/4
cup shredded Parmesan cheese
1/2
cup fresh spinach, chopped
2
tablespoons butter, melted
1/4
teaspoon garlic powder

Directions

  • 1 Heat oven to 375°F.
  • 2 If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
  • 3 Spread each rectangle with about 3 tablespoons cream cheese spread. Top with artichoke hearts, bacon, Parmesan cheese and spinach. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 5 slices. Place cut side down 1 inch apart on large ungreased cookie sheet. In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
  • 4 Bake 13 to 17 minutes or until golden brown. Serve warm.
Tips  

Want more spice? Substitute jalapeño cream cheese spread for the chive & onion cream cheese spread.

Frozen spinach can be substituted for fresh spinach in this recipe. Thaw 1/4 cup frozen spinach, squeezing a few times to remove excess water; chop, and continue with recipe.

Nutrition Information 
No nutrition information available for this recipe
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