Delicious Spinach Pinwheels with Pizza Dough

I’m always on the lookout for snacks that my kids will actually eat without complaining. These spinach pinwheels have become a regular in our house, and I’m not even sorry about making them so often. They’re like pizza’s fun little cousin – easy to make and perfect for those busy weeknight dinners or after-school snacks.

Using store-bought pizza dough makes these a total breeze to put together. I usually prep them while I’m already in the kitchen making dinner, and the best part? They’re a sneaky way to get some greens into picky eaters. My youngest actually asked for seconds last time, which pretty much made my week.

Want something that works for both lunch boxes and party platters? These pinwheels have got you covered. They’re good warm or at room temperature, and you can even make them ahead of time. Trust me, once you start making these, your family will keep asking for them – mine sure does.

What Kind of Pizza Dough Should I Use?

For these pinwheels, refrigerated pizza dough from the store works perfectly fine and saves you tons of time. You’ll find it in the refrigerated section near the biscuits and crescents – both Pillsbury and store brands make good options that roll out easily. If you can’t find pizza dough, crescent roll dough is a great substitute, just be sure to press the perforations together well before adding your toppings. While homemade pizza dough can certainly be used, the pre-made stuff actually works better here since it’s consistently rolled to an even thickness and has just the right texture for rolling into pinwheels.

Options for Substitutions

This recipe is pretty adaptable and you can make several easy swaps depending on what you have in your kitchen:

• Pizza dough: While pizza dough works great, you can use crescent roll dough, puff pastry, or even homemade pizza dough. Just make sure to roll it thin enough to create nice spirals.
• Cream cheese: You can swap regular cream cheese with light cream cheese, or try ricotta cheese mixed with a bit of Greek yogurt for a lighter option. Just drain the ricotta well first to avoid excess moisture.
• Frozen spinach: Fresh spinach works too – just cook down about 1 pound of fresh spinach and drain it really well. You could also try other greens like Swiss chard or kale, but cook and chop them finely first.
• Artichoke hearts: If you’re not an artichoke fan or can’t find any, try using roasted red peppers (well-drained) or sautéed mushrooms instead. Just make sure to chop them finely.
• Mayonnaise: Greek yogurt or sour cream can replace mayo – the filling might be slightly less rich but still tasty. You could also use half mayo and half yogurt for a middle-ground option.
• Cheese blend: Feel free to play around with the cheese types. Asiago or Romano can sub for Parmesan, while provolone or white cheddar work well in place of mozzarella. Just keep the amounts the same.

Watch Out for These Mistakes While Baking

The biggest challenge when making spinach pinwheels is not draining the spinach thoroughly enough – excess moisture can make your dough soggy and prevent it from cooking properly, so take time to squeeze out every last drop using a clean kitchen towel or paper towels. Another common mistake is spreading the filling too close to the edges of the dough, which can cause it to spill out during rolling and baking – leave about a 1/2 inch border around all sides for the perfect spiral. Working with cold dough can make rolling difficult and lead to tears, so let your pizza dough sit at room temperature for about 15-20 minutes before starting, but not so long that it becomes too soft to handle. For the best results, chill your rolled pinwheels for 15-20 minutes before slicing – this helps them hold their shape and creates cleaner cuts with more defined spirals.

What to Serve With Spinach Pinwheels?

These cheesy spinach pinwheels make a great appetizer, but they can easily become part of a bigger spread! A warm marinara sauce on the side is perfect for dipping – I like to heat it up with a pinch of red pepper flakes for an extra kick. Since these pinwheels are on the richer side, try pairing them with a light Italian-style salad dressed with lemon and olive oil to balance things out. For a casual party setup, I love serving them alongside other finger foods like meatballs, fresh veggie sticks with ranch dip, or some marinated olives.

Storage Instructions

Keep Fresh: These tasty spinach pinwheels can hang out in your fridge for up to 3 days. Just pop them in an airtight container, and they’ll stay fresh and yummy. I like to place a paper towel in the container to absorb any extra moisture and keep them from getting soggy.

Freeze: Want to make these ahead? You can freeze them both before or after baking! For unbaked pinwheels, freeze them on a baking sheet until solid, then transfer to a freezer bag – they’ll keep for up to 2 months. For baked ones, cool completely before freezing in an airtight container with parchment paper between layers.

Warm Up: To reheat your pinwheels from the fridge, just pop them in the oven at 350°F for about 5-7 minutes until they’re warm and the cheese gets a bit melty again. If they’re frozen, add an extra 5-8 minutes to the heating time. You can also use the microwave for 20-30 seconds, though they might not be as crispy.

Preparation Time	10-15 minutes
Cooking Time	15-17 minutes
Total Time	25-32 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 50-60 g
• Fat: 150-160 g
• Carbohydrates: 180-200 g

Ingredients

• 1 can chilled pizza dough (or crescent dough)
• 1 can (14 ounces) artichoke hearts, drained and finely chopped
• 1 box (10 ounces) frozen spinach, thawed, drained, and chopped
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup freshly shredded parmesan cheese
• 2 cloves garlic, minced (approx. 1/2 teaspoon)
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• 1 cup grated mozzarella cheese, divided

Step 1: Prepare Baking Sheets and Oven

Begin by preheating your oven to 400 degrees F.

Take 2 medium-sized baking sheets and line them with foil.

Spray the foil-covered sheets with nonstick cooking spray to prevent sticking during baking.

Set the prepared sheets aside for later use.

Step 2: Make the Spinach Artichoke Mixture

In a medium bowl, combine cream cheese, mayonnaise, minced garlic, basil, garlic salt, and Parmesan cheese.

Stir until the mixture is smooth and well combined.

Gently fold in the spinach and artichokes, ensuring they are evenly distributed throughout the cheese mixture.

Step 3: Roll and Slice the Pizza Dough

Lightly flour a cutting board to prevent sticking.

Spread the pizza dough out into a rectangle shape on the board.

Evenly distribute the spinach artichoke mixture over the dough, spreading it to cover the entire surface.

Sprinkle half of the shredded mozzarella over the dip.

Carefully roll the dough into a log, starting from one of the longer sides.

Use a sharp knife to slice the log into 1-inch pieces and arrange the slices on the prepared baking sheets.

Step 4: Top with Mozzarella and Bake

Take a small amount (about 1/2 teaspoon) of the remaining shredded mozzarella and place it on top of each rolled piece.

Place the baking sheets in the preheated oven and bake for 15-17 minutes, or until the tops are golden brown and the cheese is bubbly and melted.

Step 5: Serve and Enjoy

Once baked to perfection, remove the baking sheets from the oven.

Allow the rolls to cool slightly before serving to avoid burning.

Enjoy these delicious spinach artichoke bastes as a flavorful appetizer or snack!