Cheesy Artichoke Pinwheels
Crispy, golden, and oozing with cheesy goodness, these Cheesy Artichoke Pinwheels are the ultimate crowd-pleaser for any gathering. Featuring flaky puff pastry rolls stuffed with a luscious blend of creamy cheese, tender artichoke hearts, Parmesan, and mozzarella, these bite-sized appetizers strike the perfect balance between indulgence and elegance. Seasoned with garlic powder, salt, and a hint of black pepper, each pinwheel delivers an irresistible savory flavor in every bite. An effortless recipe with just 20 minutes of prep time, these versatile pinwheels can be served warm or at room temperature, making them ideal for parties, potlucks, or game-day snacking. Elevate your appetizer game with these cheesy, artichoke-packed delights that promise to be a hit at any table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 226 grams Cream cheese
- 1 can Canned artichoke hearts
- 50 grams Grated Parmesan cheese
- 100 grams Shredded mozzarella cheese
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
Thaw the puff pastry sheets according to the package instructions until they are pliable.
In a medium mixing bowl, combine the softened cream cheese, drained and chopped artichoke hearts, grated Parmesan cheese, shredded mozzarella cheese, garlic powder, salt, and black pepper. Mix until well blended.
On a lightly floured surface, roll out one puff pastry sheet slightly to smooth it. Spread half of the artichoke filling evenly over the sheet, leaving a 1/2-inch border along the edges.
Starting from one edge, tightly roll the pastry sheet into a log. Repeat with the second puff pastry sheet and the remaining filling.
Using a sharp knife, trim the ends of each log, then slice the logs into 1-inch thick pieces to create pinwheels. Arrange them on the prepared baking sheets, spaced slightly apart.
In a small bowl, whisk the egg with the tablespoon of water to make an egg wash. Brush the tops of the pinwheels lightly with the egg wash.
Bake in the preheated oven for 20-25 minutes, or until the pinwheels are golden brown and puffed.
Remove from the oven and let them cool for 5 minutes before serving. Serve warm or at room temperature.
Nutrition Facts
Calories |
2146 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.8 g | 204% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 4906 mg | 213% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 13.3 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1652 mg | 127% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1010 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
