Spinach Pinwheels: Savory Appetizer Recipe

A creamy, cheesy spinach filling wrapped in buttery, flaky crescent dough — these Spinach Pinwheels are an effortless crowd-pleasing appetizer. With only four main ingredients, they come together quickly for parties, game day, or a casual snack.

If you want a simple but impressive appetizer, these spinach pinwheels deliver. You can use store-bought spinach artichoke dip to keep prep time minimal, or swap in a quick homemade dip if you prefer. Either way, the combination of creamy filling and golden, buttery dough is universally appealing.

Ingredients

• Crescent roll dough — two 8-ounce cans (16 ounces total). You can use crescent roll sheets or individual crescent rolls; if using rolls, press the perforations together to form solid sheets.
• Spinach artichoke dip — 2 cups (about 16 ounces) of prepared spinach artichoke dip. Store-bought works great, or use a homemade version made with mozzarella, parmesan, sour cream, and plenty of spinach.
• Butter — 1/4 cup, melted. Brushing melted butter on top produces a rich, golden crust.
• Garlic powder — 1 teaspoon, mixed into the melted butter for added flavor.

Instructions

Step-by-step images below illustrate the method. For a quick summary, follow the numbered steps.

1. Preheat the oven to 375°F (190°C).
2. Prepare the dough: Roll out both cans of crescent roll dough on a clean surface and press the perforations closed to create two sheets.
3. Spread the dip: Evenly distribute the spinach artichoke dip over each sheet, leaving about a 1-inch border around the edges.
4. Roll tightly: Starting at the short side, roll each sheet tightly to form two long logs.
5. Slice into pinwheels: Use a sharp or serrated knife to cut each log into eight slices (about 1 inch each), yielding 16 pinwheels total.
6. Arrange and brush: Place the pinwheels cut-side up on a parchment-lined, rimmed baking sheet. Combine the melted butter and garlic powder, then brush evenly over the tops.
7. Bake: Bake for 20–22 minutes, or until the pinwheels are puffed and golden brown. Let them cool a few minutes before serving.

Recipe tips

• Roll as tightly as possible. A firm roll helps the pinwheels keep their shape when sliced and transferred to the pan.
• Give them room to expand. Arrange the pinwheels with at least 1/2–1 inch of space around each to allow puffing and even browning.
• Make ahead: You can prepare and bake the pinwheels in advance. Reheat before serving in an air fryer or oven for the best texture.
• Scale down: The recipe makes 16 pinwheels. To make 8, simply use one can of crescent dough and 1 cup of spinach artichoke dip.
• Variations: Swap the spinach artichoke filling for other creamy spreads like buffalo chicken dip, pesto and ricotta, or a sun-dried tomato and herbed cream cheese blend for different flavors.

More recipes with crescent roll dough

If you like working with crescent roll dough, try these other easy ideas and appetizers (titles shown for inspiration):

Jalapeno Popper Crescent Rolls

Cranberry Brie Bites

Creamy Pickle Roll Ups

Taco Crescent Rolls

Monte Cristo Rolls

Salted Caramel Cinnamon Rolls