Spinach Artichoke Pinwheels With Tortillas

Or better yet they may be partially baked individually quick frozen until needed returned to oven to finish baking and served warm. Roll the tortillas up tightly and freeze for 10 minutes. Freeze in a single layer on waxed paper lined baking sheets.

Camila Farah

Roll the tortillas up tightly and freeze for 10 minutes. Once frozen package in freezer bags separating layers with waxed paper and freeze for up to 1 month. Working with 1 wrap at a time spread each with about 1 3 cup filling. Wrap tightly in plastic wrap. For convenience the pinwheels maybe individually quick frozen before or after baking.

In a large bowl combine artichoke hearts spinach sour cream mayonnaise garlic powder and onion powder. To make the spinach artichoke dip pinwheels simply mix the ingredients together and spread them over the flour tortillas. Lightly oil a pie plate or coat with nonstick spray. Beat in dip mix. Refrigerate at least 2 hours and up to 3 days.

Preheat oven to 375 degrees f. Combine cream cheese spinach artichoke hearts cup parmesan sour cream mayonnaise salt and cayenne in a medium bowl. Unroll crescent rolls pressing perforations to seal into approximately a. Prepare and slice pinwheels as directed. Repeat steps 3 7 using the second can of refrigerated pizza crust and second half of spinach artichoke filling.

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Add green onion bacon bits and spinach broken up into small clumps. Directions in medium mixing bowl combine cream cheese sour cream and mayonnaise. Add green onion bacon bits and spinach broken up into small clumps. Preheat oven to 375 degrees f. In a large bowl combine artichoke hearts spinach sour cream mayonnaise garlic powder and onion powder.

Directions in medium mixing bowl combine cream cheese sour cream and mayonnaise. Roll the tortillas up tightly and freeze for 10 minutes.