When I was in high school, my friends and I would go to the market, buy a loaf of french bread and 1 pound of spinach artichoke dip and go to town. We didn’t even slice the bread or heat up the dip. It was an addiction. Even today, I still love a good spinach artichoke dip with crusty bread, although now I take the time to cut up the bread. While trying to think of a new bread roll to prepare, I couldn’t resist combining my favorite dip with my favorite pizza dough to make spinach artichoke pinwheels. I mean, how can you go wrong?

Spinach artichoke pinwheels

45 minTotal Time

Yields 20 rolls

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Ingredients

Pizza dough
• 4 1/2 tsp active dry yeast
• 2 tsp granulated sugar
• 2 cup warm water
• 5 cups all purpose flour
• 1/4 cup olive oil
• 2 tsp salt
• 1/4 cup grated parmesan
Spinach artichoke filling
• 1/2 cup grated parmesan, divided
• 1 cup shredded mozzarella
• 2 ounces cream cheese, softened
• 2 tbsp mayo
• 1 cup cooked spinach
• 1 cup artichoke hearts, quartered
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove, minced

Instructions

1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
2. Prepare the pizza dough. Dissolve yeast and sugar in warm water and let sit for 10 minutes or until mixture becomes creamy.
3. Combine flour with olive oil, salt and parmesan. Add water yeast mixture and mix until dough forms. Knead until smooth. Let rest for 10 minutes.
4. Meanwhile, prepare the filling. Combine half of the parmesan (1/4 cup) with remaining ingredients and mix until well combined.
5. Dust clean work counter with flour. Roll out pizza dough into 1/4 inch thick rectangle. Cut the dough in half lengthwise to create two rectangles. Spread spinach artichoke filling on the bottom half of each portioned dough. Carefully roll dough into a log, starting with the end with the filling. Cut each log into 10 equal pieces for a total of 20 pieces.
6. Place dough, cut side up on the lined baking sheet. leaving a 2 inch gap in between the rolls. Sprinkle remaining parmesan on top. Bake rolls for 15-18 minutes or until golden brown. Remove from oven and serve warm.

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**Helpful tips and common mistakes

One of the best things about this spinach artichoke pull pinwheel recipe is the pizza dough. Normally, pizza dough has to rest for about an hour before you can bake it. This recipe calls for a large amount of yeast, which allows you to make the dough and bake almost immediately – a great time saver!

Start by activating the yeast in warm water. The water should be around 110 degrees F; too cold and the yeast will not activate, too hot and it will kill the yeast. While you’re waiting for the yeast to bloom, prepare the dry ingredients.

Once the water-yeast mixture becomes foamy, add it to the flour mixture and mix until combined.

Knead until the dough comes together and let it rest for 10 minutes.

I don’t know about you but whenever I make spinach artichoke dip, I go with the frozen spinach and jarred artichoke route. That, to me, is what a spinach artichoke dip is all about, no freshly blanched spinach here!

Roll the dough into one large rectangular shape, about 1/4 inch thick. Cut that rectangle into two long pieces. Spread the filling on the bottom half and roll into a log. Cut each log into 10 equal pieces.

Carefully transfer the cut rolls onto the lined baking sheet with the cut side facing up. Sprinkle some parmesan on top and it’s ready to bake!

You want to leave some space around the rolls because they will spread in the oven.

And now it’s time to dig in. These spinach artichoke pinwheels are best served warm, while the cheese is still nice and gooey inside. A great snack or side for any occasion!

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.