These Cheesy Spinach Pinwheels are one of my favorite quick-to-make appetizers. They’re flaky, golden, and packed with flavor in every bite. Ready in under 30 minutes.
We all have favorite recipes we come back to again and again, don’t we? For me, it’s these easy Cheesy Spinach Pinwheels. These things come together faster than you can say “company’s coming.” This deliciously easy combination of spinach, cheese, and flaky crescent roll dough bakes up to a golden, irresistible morsel every single time.
This is one of those happy recipes that works just as well for a holiday party as it does for a game day snack board. You can make them up in mere moments, and let me tell you, they are some of the first things to disappear from a platter.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 30 Minutes
Servings: 24
Primary Ingredient(s): Cream cheese, mozzarella, Parmesan, spinach, crescent rolls
Skill Level: Easy
What You’ll Like About This Recipe
- These little appetizers are flavor-packed with three cheeses, spinach, and crescent roll dough!
- Easy to prep in advance and refrigerate overnight, or freeze for later.
- Easy to customize and always one of the first things to disappear at a party.
Ingredient Notes
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- Cream Cheese — Cream cheese makes the base of the creamy filling. It does need to be at room temperature in order to get it to blend well and spread easily. Any brand works, but Philadelphia cream cheese is proven and reliable.
- Fresh Spinach — Spinach not only adds color, it has its own unique flavor and freshness. It’s possible to use frozen spinach, but you’ll need to make sure it’s fully thawed and very well drained so it doesn’t water down the filling.
- Crescent Roll Dough — What would we do without refrigerated crescent roll dough? If you can find the full sheet crescent roll dough, use it. Otherwise, you’ll need to seal the perforations. Just roll it out with your hands and press the seams together.
- Parmesan Cheese and Mozzarella Cheese — This combination adds sharp, salty flavor from the Parm and that lovely “pull” you get from mozzarella.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Cheesy Spinach Pinwheels
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
- In a medium bowl, beat the softened cream cheese until smooth.
- Fold in the chopped spinach, mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
- Unroll the crescent dough into a rectangle on a lightly floured surface. Press the seams of the dough together.
- Spread the spinach-cheese mixture evenly over the dough.
- Roll the dough from one long side into a tight log.
- Slice into 24 pinwheels (about 1/4 to 1/2-inch each). Place the pinwheels on the prepared baking sheet.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and cool for 5-10 minutes before serving.
Recipe Success Tips
Even though this recipe is simple, these small steps may make a difference.
- Be sure the cream cheese is softened before mixing. Cold cream cheese will just sit in clumps and won’t spread nicely.
- Roll the dough tightly into a log, then gently shape it with your hands to even out the thickness before slicing.
- Use a serrated knife for clean cuts. A sawing motion works better than pressing straight down.
- If you want a darker golden top, brush the pinwheels with a little melted butter or egg wash just before baking.
- For best results, bake on parchment paper to prevent overbrowning the bottoms. It also makes cleanup easier!
Recipe Variations to Try
- Add cooked, crumbled bacon or finely diced ham for a meaty version.
- Stir in a few chopped sun-dried tomatoes.
- Swap the mozzarella for sharp cheddar or pepper jack.
- For a flakier texture, try puff pastry in place of crescent dough, but keep an eye on the baking time.
Serving Suggestions
These pinwheels are best served warm from the oven, either on their own or as part of a larger spread. They make a great addition to holiday appetizer trays, game day menus, or brunch buffets.
For parties, serve them alongside other small bites like sausage balls, cheese straws, or a classic Southern cheese ring. If you’re putting together a light lunch or snack board, round things out with fresh fruit, nuts, and a few pickled vegetables.
Storing and Reheating
Leftover pinwheels should be stored in an airtight container in the refrigerator. They’ll keep well for two to three days.
To reheat, place them on a baking sheet in a 350-degree oven for about five to seven minutes. That brings back the crisp texture without overbaking the filling. Avoid the microwave if you can, since it tends to really change the texture of the dough.
If you want to make these ahead and freeze them, assemble the pinwheels, but don’t bake them. Arrange them on a baking sheet and freeze until solid, then transfer to a freezer bag. When you’re ready to serve, bake straight from frozen, adding a few extra minutes to the cook time.
More Easy Appetizer Recipes You’ll Like
Easy Velveeta Sausage Cheese Dip
Easy Baked Fontina with Herbs
Cheesy Mushroom Pinwheels
Asiago Cheese Crisps (Frico)
Questions About Cheesy Spinach Pinwheels
If you’re having a problem with slicing the pinwheels, wrap the filled dough in plastic wrap and refrigerate it for 15-20 minutes. That will firm everything up just enough to make cleaner cuts and also helps the spirals hold their shape in the oven.
Of course! Use two packages of crescent dough and double all the filling ingredients. I would work in batches, making and baking one roll at a time.
They really do! Even kids who aren’t big on spinach, tend to like these because the cheesy flavors are mild and familiar.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Cheesy Spinach Pinwheels
Ingredients
- 8 ounces cream cheese softened
- 1 cup fresh spinach finely chopped
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- salt and pepper to taste
- 10 ounces refrigerated crescent roll dough (1 package)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper and set it aside.
- In a medium bowl, beat the softened cream cheese until smooth.8 ounces cream cheese
- Fold in the chopped spinach, mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and pepper.1 cup fresh spinach, ½ cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, 1 teaspoon garlic powder, ½ teaspoon onion powder, salt and pepper
- Unroll the crescent dough into a rectangle on a lightly floured surface. Press the seams of the dough together.10 ounces refrigerated crescent roll dough
- Spread the spinach-cheese mixture evenly over the dough.
- Roll the dough from one long side into a tight log.
- Slice into 24 (1/4 to 1/2 inch) pinwheels. Place the pinwheels on the prepared baking sheet.
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and cool for 5-10 minutes before serving.
Notes
- Be sure the cream cheese is softened for the best results. Depending on your kitchen conditions, it usually takes 30-45 minutes at room temperature to soften cream cheese.
- If creating clean cuts is a problem, chill the rolled log in the refrigerator for 15 to 20 minutes before slicing.
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat in a 350-degree oven to keep them crisp.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.