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When it comes to hosting gatherings, whether they are casual get-togethers or grand celebrations, appetizers play a crucial role in setting the tone for the event. They serve as the perfect icebreakers, encouraging conversation and mingling among guests. Among the plethora of options available, Spinach Artichoke Pinwheels stand out as a crowd-pleasing favorite. These bite-sized delights are not only tasty but also incredibly easy to prepare, making them an ideal choice for any occasion.

Spinach Artichoke Pinwheels

Elevate your next gathering with delicious Spinach Artichoke Pinwheels, a perfect appetizer for any occasion. These bite-sized delights are easy to prepare and feature a creamy blend of spinach, artichokes, and cheese, all wrapped in soft tortillas. Whether you're hosting a formal party or a casual family dinner, these crowd-pleasing pinwheels will impress your guests and encourage mingling. Discover how to create this flavorful treat that adds a touch of elegance to your table.
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Ingredients
  

1 package (8 oz) cream cheese, softened to room temperature

1 cup fresh spinach, finely chopped

1 can (14 oz) artichoke hearts, thoroughly drained and coarsely chopped

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes (optional, for a spicy kick)

1 package (10 oz) large flour tortillas

Salt and pepper, to taste

Fresh parsley, finely chopped (for garnish)

Instructions
 

Preheat and Prepare: Begin by preheating your oven to 375°F (190°C). While it heats, line a baking sheet with parchment paper to prevent sticking and ease cleanup.

    Mix the Filling: In a medium-sized mixing bowl, combine the softened cream cheese with the chopped spinach, drained artichoke hearts, shredded mozzarella, and grated Parmesan. Add garlic powder, onion powder, and crushed red pepper flakes (if using). Season the mixture with salt and pepper to your preference. Mix everything thoroughly until the filling is smooth and well-blended.

      Spread the Mixture: Take a flour tortilla and lay it flat on a clean surface. Spoon a generous amount of the creamy spinach artichoke mixture onto the center of the tortilla. Using a spatula or the back of a spoon, spread the filling evenly across the tortilla, leaving about 1 inch of space at the edges to avoid overflow when rolling.

        Roll the Tortillas: Gently but firmly, roll the tortilla from one end to the other, keeping the filling tightly enclosed. Ensure the edges are tucked in slightly as you roll to contain the filling.

          Slice the Pinwheels: Using a sharp knife, carefully cut each rolled tortilla into 1-inch-thick slices. This should yield beautifully swirled pinwheels. Repeat the process with the remaining tortillas and filling.

            Bake the Pinwheels: Arrange the pinwheels on the prepared baking sheet with the cut sides facing up. Place them in the preheated oven and bake for about 15-20 minutes, or until the edges turn golden brown and the cheese is gooey and melty.

              Serve: Once baked, take the pinwheels out of the oven and let them cool for a few minutes. Transfer them to a serving platter, sprinkle with fresh chopped parsley for a pop of color, and serve warm or at room temperature for a delightful appetizer!

                Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes approximately 24 pinwheels.