Spin Dip Pinwheels
Don’t spin your wheels trying to come up with a New Year’s party tray. Made with Belfonte Sour Cream, our Spin Dip Pinwheels are the perfect crowd pleaser, guaranteed to make you the hostess with the most-est!
2 cups baby spinach, chopped
1 (14-ounce) can artichoke hearts, drained and chopped
1 cup Belfonte sour cream
1/3 cup mayonnaise
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
1 cup shredded Asiago cheese
1/4 cup freshly grated Parmesan cheese
1 roll refrigerated pizza dough
1 large egg, beaten
Preheat oven to 375 degrees. .
In a large bowl, combine artichoke hearts, spinach, Belfonte sour cream, mayo, garlic and onion powder and season with salt and pepper, to taste. Stir in asiago and Parmesan cheeses.
Unroll pizza dough until you have a 13×18 inch rectangle and top with spinach artichoke mixture.
Roll up the spin dip topped pizza dough. Cut into eight pieces. Place cut side down onto pie plate coated in cooking spray. Brush with egg and cover with aluminum foil.
Bake for 20-25 minutes covered, then an additional 15-20 minutes uncovered. Serve immediately.