Spinach Artichoke Pinwheels

Prep Time: 20 Minutes

Time to Table: 1 Hour 20 Minutes

Serves: 24


  • 17.3 ounce package puff pastry sheets
  • 1/2 cup Daisy Sour Cream
  • 1/2 cup grated Parmesan cheese
  • 1/3 cup mayonnaise
  • 2 tablespoons cream cheese, softened
  • 1/2 teaspoon garlic powder
  • 14 ounce can quartered artichoke hearts, drained, patted dry, and chopped
  • 10 ounce package frozen chopped spinach, thawed and squeezed to remove all excess liquid
  • 1/2 cup finely shredded Mozzarella cheese
  • 1/4 cup chopped red bell pepper
  • 1/4 cup diced water chestnuts, patted dry
  • 1/4 cup sliced green onion


Thaw the puff pastry according to the package directions. Combine the sour cream, Parmesan cheese, mayonnaise, cream cheese and garlic powder in a large bowl. Stir in the remaining ingredients. Heat the oven to 400 degrees. Line two baking sheets with parchment paper. Unfold one puff pastry sheet. Spread with half of the spinach mixture to within 1/2-inch of edges. Gently roll up the dough, pinching the edges together. Cut into 3/4-inch slices and place cut-side up on the baking sheet. Repeat with remaining the dough and filling. Bake for 20 to 25 minutes or until lightly browned. Serve warm or at room temperature.