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These savory pinwheels are made with a fluffy brioche dough stuffed with a cheesy spinach, artichoke, and roasted red pepper filling and then brushed with a garlic herb butter. They're the perfect holiday appetizer for your Christmas party but the recipe can easily be halved to enjoy at home!
This is a simple yeasted brioche dough that makes a great base for any savory roll! I highly recommend making the dough the day before and letting it rise the fridge overnight. This yields more flavorful dough that's also much easier to work with!
Cheesy spinach, artichoke, and roasted red pepper filling
The stars of this recipe are the Marinated Artichoke Hearts and Roasted Red Bell Peppers from Mezzetta! Both the artichoke hearts and roasted peppers have amazing flavor so you don't need to add much to make this filling absolutely delicious! Just throw in some spinach and an assortment of cheeses and you have a quick and delicious Mediterranean inspired filling for these pinwheels! It also tastes great all by itself as a dip!
Mezzetta’s products have simple, straightforward ingredients that taste great and really do make any dish taste betta!
Be sure to fully drain the spinach, artichoke hearts, and roasted red bell peppers so that you don't end up with excess water in the filling.
Assemble the Pinwheels
Roll the dough into a large rectangle, about 10 inches by 20 inches, and spread evenly with the filling. Starting with the long edge, carefully roll the dough into a log shape. I like to trim off the ends and then cut into 12 even sized pinwheels. You can cut them using a sharp knife, bench knife, or (my favorite) unflavored dental floss!
For these holiday themed pinwheels, I decided to arrange them in a Christmas tree shape on a large baking sheet. But these would be delicious year round, so you can instead just place them in a lightly greased 9x13 baking dish.
I designed this recipe so that it can be easily halved if you don't need 12 pinwheels! The dough measurements can be easily divided in half as can the filling. But you can also go ahead and make a full batch of the filling and eat half as a spinach artichoke dip (it's just that good)!
If you make these cheesy spinach artichoke and roasted red pepper pinwheels, please leave us a star rating at the bottom of the page! This provides helpful feedback to both me and other readers! Happy baking!
- 1 cup whole milk
- 4 large eggs, room temperature
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons 1 package instant yeast
- 5 cups all purpose flour
- 1 ½ teaspoons kosher salt
- ½ cup unsalted butter, room temperature
- 10 ounce jar Mezzetta Roasted Red Bell Peppers, drained and chopped
- 10 ounce jar Mezzetta Marinated Artichoke Hearts, drained and chopped
- 12 ounce bag frozen spinach, thawed and drained
- 8 ounces cream cheese, room temperature
- 4 ounces shredded mozzarella cheese
- 4 ounces shredded parmesan cheese
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground cayenne pepper, optional
- ¼ cup salted butter, melted
- 2 cloves garlic, minced or pressed
- 2 tablespoons fresh parsley, chopped
Make the Dough
- In your stand mixer fitted with the dough hook, mix the milk, eggs, sugar, and instant yeast until fully combined (see notes for using active dry yeast instead).
- Slowly add in the flour and salt and continue to mix until fully incorporated.
- Once combined, turn off the mixer and let the dough rest for about 10 minutes.
- After the rest, turn your mixer to medium speed and mix the dough for about 6 minutes until the dough comes together into a smooth ball and there are no more clumps.
- With your mixer still on medium speed, add the butter to the dough, one square at a time. Let each square of butter fully incorporate into the dough before adding the next. It should take around 10 minutes to add all of the butter. The dough should begin to pull away from the sides of the bowl. It it's still too wet, add in 1 tablespoon of flour at a time until the dough comes together but is still slightly sticky.
- Transfer the dough to a lightly oiled bowl, cover and place in the refrigerator overnight. Remove from the fridge right before you assemble the pinwheels.
Make the Filling
- In a large bowl, mix together all of the filling ingredients.
- Taste and adjust seasonings if desired.
Assembly and Proofing
- Line a large baking sheet with parchment paper or lightly grease a 9x13 baking dish.
- On a lightly floured counter, roll out the chilled dough into a large rectangle (about 10x20 inches).
- Spread the filling evenly across the dough, leaving a 1-2 inch margin on the top.
- Carefully roll the dough into a log shape. Using a sharp knife or bench cutter, trim off the edges and cut the dough into 12 even pieces (about every 2 inches).
- To make the Christmas tree shape, transfer the pinwheels to your parchment lined baking sheet and arrange the pinwheels in Christmas tree shape spaced a few inches apart (this only uses 11 so you can bake the leftover one separately). If you're not feeling festive, simple transfer the cut pinwheels into a greased 9x13 inch pan, leaving some space between them.
- Cover and let the pinwheels proof at room temperature for 30-60 minutes or until the dough puffs up and starts to fill in some of the space between pinwheels.
Bake and Serve
- During the last 15 minutes of proofing, preheat your oven to 400 degrees.
- Bake the rolls for 18- 25 minutes or until fully puffed up and golden brown.
- Mix together the melted butter, minced garlic, and parsley and then brush over the pinwheels as soon as they come out of the oven.
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