3-Ingredient Spinach Dip Pinwheels
These 3-Ingredient Spinach Dip Pinwheels are super easy and delicious! Flaky puff pastry combined with creamy spinach dip makes the perfect crowd-pleasing appetizer.
Equipment
- Baking Sheet
- Parchment Paper
- Rolling Pin
- Sharp knife or pizza cutter
- Pastry Brush
Ingredients
- 1 package puff pastry thawed (3 sheets, 17.3-oz)
- 1 container prepared spinach and artichoke dip (16-oz)
- 1 cup shredded parmesan cheese
Instructions
- Preheat your oven to 400°F (200°C) to ensure even baking and a golden color.
- On a lightly floured surface, roll out each sheet of puff pastry if needed to smooth out creases, about 1/8-inch thick.
- Spread a generous amount of the prepared spinach and artichoke dip evenly over each puff pastry sheet, leaving a small border around the edges.
- Sprinkle shredded parmesan cheese evenly over the dip to add flavor and help bind the filling.
- Starting from one edge, tightly roll the puff pastry sheet up, pinching seams to seal the filling inside.
- Slice the rolled pastry into 1-inch thick pinwheels using a sharp knife or pizza cutter. Place on a baking sheet lined with parchment paper.
- Bake the pinwheels for 15-20 minutes until golden brown and puffed, watching carefully to prevent burning.
- Remove from oven, let cool a few minutes, and serve warm or at room temperature.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze unbaked pinwheels on a baking sheet before transferring to a freezer bag; bake from frozen with extra baking time.
- Reheat in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.