When entertaining, easy appetizers like these Bacon Spinach Crescent Pinwheels should always on the menu. They’re made with ingredients that are easy to find, and they’re sure to please a hungry crowd whether you serve them at potluck parties, special holiday gatherings or tailgating.
Bacon Spinach Crescent Pinwheels
Crescent rolls are user friendly, and among some of the most familiar ingredients that cooks of all skill levels can use. I’m certain that fact, along with the availability, makes them a go-to in many households. I use crescent rolls for my family from time to time as well. I use them to make these chicken bacon ranch crescent bombs, a sausage egg and cheese breakfast casserole and an easy chicken crescent pie. Crescent rolls double as a quick pastry to make desserts too, like this sweet pineapple coconut braid that’s ideal for brunch or dessert.
Tips for Making Bacon Spinach Crescent Pinwheels
If you start with everything you need, you’re halfway there. I just wanted to mention a few helpful hints.
- A silicone baking mat makes rolling the crescent dough a cinch. Start with cold dough and it won’t stick.
- You may use fresh spinach but, it must be cooked prior to making the filling for the pinwheels.
- You can adapt this recipe using your favorite flavor of cheese or what you have available.
- It’s very important that these pinwheels are assembled and chilled thoroughly before cutting. The softened cream cheese needs to firm which will help them keep they’re shape when cutting.
- When slicing into portions, use a very sharp knife for the best results.
- Crescent dough is very forgiving. Should you need to, use your hands to reshape the pinwheels so that they’re uniform in size prior to baking.
Other Appetizers to Try
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Helpful Kitchen Items:
Bacon Spinach Crescent Pinwheels
- 2 8-oz tubes crescent rolls
- 1 8-oz chive and onion cream cheese softened
- 2 Tbsp mayonnaise
- 2 Tbsp grated Parmesan cheese
- 1/2 tsp garlic salt
- 1/2 tsp lemon pepper
- 1/2 tsp garlic powder
- 1 10-oz frozen chopped spinach thawed, drained squeeze dry
- 6 green onion thinly sliced
- 2 cups shredded sharp cheddar cheese divided
- 6 slices bacon cooked and crumbled
- In a medium size mixing bowl using an electric mixer, cream together the cream cheese, mayonnaise, Parmesan and seasonings.
- Mix in the spinach and green onion by hand mixing until fully blended. Add 1 cup cheddar cheese. Mix well
- Roll out the crescent rolls into a 16 x 14 inch rectangle. Press the perforations together.
- Spread the spinach mixture from edge to edge. Sprinkle with bacon and remaining 1 cup cheddar cheese.
- Begin to roll from the widest edge ending seam side down. Place into the refrigerator for 2 hours or wrap in plastic wrap and chill overnight. (Tip: Don't skip this step. Chilling allows the cream cheese to firm and the pinwheels to slice more easily)
- To bake: Preheat the oven to 375°F. Line a large baking sheet with parchment.
- Use a sharp knife to cut into 16 even pieces. Place 2-inches apart on pan.
- Bake for 20 minutes or until golden. Serve warm.