Spinach & Artichoke Pinwheels
In a large saute pan combine​
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2 lbs chopped frozen spinach
1 can chopped artichokes
2 blocks softened cream cheese
1 bag mozzarella cheese
1 tbsp. minced garlic
1 tbsp. onion powder
2 tsp. salt
2 tsp. pepper
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until softened and fully mixed together. Preheat oven to 375 degrees.
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Open and unroll Pillsbury Crescent Rounds. Place tablespoon amount of spinach & artichoke mixture at the end of the dough and spread evenly. Roll the individual piece of crescent dough to form a pinwheel shape. Place on greased baking sheet and repeat process until all of the crescent rounds are used. Brush each pinwheels with an egg wash, top with everything bagel seasoning. Bake in oven at 375 degrees for 10-12 minutes or until golden brown.
Once finished cooking, allow pinwheels to cool before placing onto a plate or tray. Enjoy!
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