Prep time: 10 Minutes
Cook time: 20 Minutes
Yield: 8-12 pinwheels

These creamy, flaky puff pastry pinwheels will be the first to disappear at your holiday party.


  • 3/4 container of La Terra Fina Spinach, Artichoke & Parmesan Dip & Spread. Can also use Artichoke &
    Jalapeno Dip & Spread or other favorite La Terra Fina Classic Dip & Spread
  • 1 egg whisked with 1 tablespoon of water
  • 1 puff pastry sheet, defrosted
  • 1/2 cup grated parmesan cheese
  • 1/2 can quartered artichokes, chopped into bite-size pieces
  • Sprinkle of ground nutmeg
  • Freshly cracked black pepper


  1. Make the egg wash by whisking together the egg and water. Set aside until ready to use.
  2. Roll out the thawed puff pastry on a lightly floured surface to flatten the seams. Brush the surface with the egg wash.
  3. Take the La Terra Fina Spinach Artichoke & Parmesan Dips & Spreads and using a spatula carefully spread about 3/4 of the container on top of the puff pastry. Leave a little bit of space around the edges.
  4. Sprinkle with chopped artichokes and parmesan cheese.
  5. Sprinkle just a little bit of nutmeg, and a few cracks of black pepper over the surface of the pastry.
  6. Starting on the short side that’s covered with filling, roll up the pastry like a jellyroll.
  7. Line two baking sheets with parchment. Slice the roll into ½-3/4 inch slices and place them on the prepared sheets.​
  8. Preheat the oven to 400 degrees. ​Place the baking sheets into the refrigerator or freezer to let them cool as the oven preheats. I prefer the freezer.
  9. Bake for 15-20 minutes or until they’re golden.​These pinwheels are best served warm.​

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