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Bacon Spinach Crescent Pinwheels

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

Easy Bacon Spinach Crescent Pinwheels Recipe

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. Ingredients you’ll need to make Bacon Spinach Crescent Pinwheels with Pillsbury crescent rolls:

  • Pastry – Two 8-ounce tubes of crescent rolls i.e. Pillsbury or similar.
  • Spinach – One 10 ounce package of frozen chopped spinach thawed and squeezed dry.
  • Cheese – Softened chive and onion cream cheese, grated Parmesan cheese and shredded sharp cheddar cheese.
  • Filling – Mayonnaise and green onions.
  • Seasonings – Garlic salt, lemon pepper and granulated garlic or garlic powder.
  • Cooked and crumbled bacon.
step-by-step preparation images spinach cheese and bacon with crescent rolls on a pan

How to Make the BEST Bacon Spinach Crescent Pinwheels

If you start with everything you need, you’re halfway there. I just wanted to mention a few helpful hints.

  • Kitchen tools you’ll need: Medium bowl, cheese grater, sheet pans, sharp knife, chopping board and pastry mat.
  • A silicone baking mat makes rolling the crescent dough a cinch. Start with cold dough and it won’t stick.
  • You can adapt this recipe using fresh spinach but it will need to be cooked and wilted prior to making the filling for the pinwheels. You would need around 1 1/2-2 cups packed after cooking.
  • You can adapt this recipe using your favorite flavor of cheese. Gruyere, mozzarella or colby jack cheese would all work using the same amount called for in the recipe.
  • It’s very important that these pinwheels are assembled and chilled thoroughly before you attempt cutting them. The softened cream cheese needs to firm which will help them keep their 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.
  • You can fully assemble these pinwheels one day in advance, the place into an airtight container until baking. Store them in the refrigerator and place wax paper between the layers. Bake them just before serving per the recipe.
  • Store baked Bacon Spinach Crescent Pinwheels chilled in the fridge for up to 3 days.
  • Reheat in the microwave or on a sheet pan in a 350°F oven on a sheet pan or an air fryer just until heated through.
baked pinwheels on a pan

More Easy Appetizers to Make

Other make-ahead appetizers you may like to try:

baked pinwheels on a platter

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Helpful Kitchen Items:

Bacon Spinach Crescent Pinwheels

Prep Time15 minutes
Cook Time20 minutes
Chilling time2 hours
Total Time35 minutes
Course: Appetizer
Cuisine: American
Keyword: crescent-roll-recipes, easy-appetizer-recipes, spinach-bacon-cresent-pinwheels
Servings: 16 pinwheels
Calories: 248kcal
Author: Melissa Sperka


  • 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.


Serving: 1serving | Calories: 248kcal | Carbohydrates: 15g | Protein: 8g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 526mg | Potassium: 46mg | Fiber: 1g | Sugar: 4g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 113mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



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