Pull-Apart Cheesy Spinach & Artichoke Pinwheels

This recipe, from our friends at Summer Fresh, is too good not to make! It uses the brand’s delicious prepared Fresh Artichoke & Asiago Dip, available at grocers across Canada, for an ooey-gooey good dish! Vita Daily

Pull-Apart Cheesy Spinach & Artichoke Pinwheels

227g container of Summer Fresh Artichoke & Asiago Dip 1 (14 oz) can of Chopped Artichoke Hearts
1⁄2 (10 oz) pack of Frozen Chopped Spinach
1 tsp Garlic Powder
1⁄2 tsp Onion Powder
2 cups of grated Mozzarella
1⁄4 cup of grated Parmesan Cheese
2 tubes (235 g) pre-made Croissant Rolls 1 beaten egg for egg wash
Salt & Pepper to taste

Preheat the oven to 375 degrees F; lightly oil a pie plate or coat with non-stick spray. In a large bowl, combine artichoke hearts, spinach, Summer Fresh Artichoke & Asiago Dip, garlic powder and onion powder; season with salt and pepper, to taste. Stir in half the amount of mozzarella and parmesan cheese. Unroll the croissant rolls, approximately a 13×18-inch rectangle. Spread the artichoke mixture evenly across the unrolled croissant. Starting at the shortest side, roll into a log, press the edges to seal. Cut each roll into 16 pieces roughly 1 inch wide. Place cut side down onto the prepared pie plate. Brush with the beaten egg wash. Place the pie plate into the oven and bake until golden brown for about 45 minutes. After 45 minutes, remove from the oven and add the remainder of the cheese mixture on top and bake for a further 15 minutes until the cheese is golden brown.

summerfresh.com