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Bacon, Spinach and Artichoke Pinwheels

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Bacon, Spinach and Artichoke Pinwheels
  • Prep 25 min
  • Total 45 min
  • Servings 20
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This easy appetizer wraps all the flavours of spinach artichoke dip into a pinwheel – yum!
Apr 20, 2018

Ingredients

  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 3/4 cup chive & onion cream cheese spread, softened
  • 1 jar (170 mL) artichoke hearts, drained and chopped
  • 4 slices cooked bacon, chopped
  • 3/4 cup shredded Parmesan cheese
  • 1/2 cup fresh spinach, chopped
  • 2 tablespoons butter, melted
  • 1/4 teaspoon garlic powder

Steps

  • 1
    Heat oven to 375°F.
  • 2
    Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal.
  • 3
    Spread each rectangle with about 3 tablespoons cream cheese spread. Top with artichoke hearts, bacon, Parmesan cheese and spinach. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 5 slices. Place cut side down 1 inch apart on large ungreased baking sheet. In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
  • 4
    Bake 13 to 17 minutes or until golden brown. Serve warm.

Expert Tips

  • Tip 1
    Want more spice? Substitute jalapeño cream cheese spread for the chive & onion cream cheese spread.
  • Tip 2
    Frozen spinach can be substituted for fresh spinach in this recipe. Thaw 1/4 cup frozen spinach, squeezing a few times to remove excess water; chop, and continue with recipe.

Nutrition Information

110 Calories, 7g Total Fat, 3g Protein, 6g Total Carbs, 2g Sugars

Nutrition Facts

Serving Size: 20 pinwheels
Calories
110
Total Fat
7g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
15mg
Sodium
240mg
Total Carbs
6g
Dietary Fiber
0g
Sugars
2g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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