Green Veggie Pinwheels Recipe

Servings: 36-48 pinwheels

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Brighten a breezy cold day with healthy delicious pinwheel appetizers that are fun and easy to make.




Pastry dough

1 tablespoon olive oil

½ cup finely chopped onion

2 garlic cloves, minced

10 ounces raw baby spinach

1 cup artichoke hearts, squeeze/drained & chopped

⅓ cup mayonnaise

½ cup grated Romano cheese


Green Veggie Pinwheels in a cookie and chef pan.
[Click for larger image] 


In a large saucepan with Teflon™ nonstick coating, heat oil over medium; sauté onions and garlic tender. Add spinach 2-3 minutes to soften; cool; squeeze/drain with paper towel. Whirl in processor with artichokes, mayo, cheese. On floured surface; spread pastry sheets with half spinach mix, leaving ½-inch border. Roll up from short side; cover in plastic wrap in freezer 30 minutes. Unwrap, brush all around with egg wash and slice rolls between ½-inch. Place on baking sheet coated with Teflon™ nonstick. Bake 400° for 12-15 minutes until golden brown.