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Your New Favorite Holiday Showstopper Is Here!

Hey friends, Beau here! Can you smell it? That magical mix of buttery pastry, roasting garlic, and festive cheer wafting from the kitchen? It’s officially the most wonderful—and busiest—time of the year. And if you’re anything like me, you’re on the hunt for that perfect appetizer: something that looks absolutely stunning on your holiday spread, tastes even better than it looks, and (here’s the real kicker) doesn’t require a culinary degree or a full day of prep to pull off.

Well, pull up a chair, my foodie friend, because I’ve got the ultimate recipe that checks every single box. Say hello to my Artichoke Spinach Pinwheel Christmas Tree. This beauty is cheesy, savory, and shaped to sparkle right in the center of your holiday table. Imagine everyone’s faces when you bring out a flaky, golden-brown Christmas tree made of pinwheels, each one packed with a creamy, dreamy spinach and artichoke filling. It’s the kind of dish that gets “oohs,” “aahs,” and “how did you DO that?!” before it’s even touched.

The best part? It’s secretly simple. We’re using a brilliant shortcut (store-bought croissant dough, my forever hero) to create a masterpiece that tastes 100% homemade. So, whether you’re hosting the big family dinner, heading to a potluck, or just want to make a Tuesday night feel a little more special, this recipe is your new go-to. Let’s get rolling and create some edible magic together!

A Tree Grows in My Kitchen: A Festive Flashback

This recipe always takes me right back to one of my first big holiday parties. I was determined to impress. I’d spent hours on complicated canapés and a dessert that nearly brought me to tears. Everything was… fine. But the star of the night, the thing everyone raved about and devoured in minutes, was the simple, cheesy, pull-apart bread I’d thrown together at the last minute because I was worried I didn’t have enough food.

It was a messy, delicious, cheesy loaf—nothing pretty to look at, but boy, did it have soul. That experience taught me a huge lesson: the best holiday food isn’t about perfection; it’s about joy, flavor, and sharing. This Artichoke Spinach Pinwheel Christmas Tree is the elegant, festive evolution of that messy cheese bread. It captures that same crowd-pleasing, comforting heart but wraps it up in a package that’s just so darn fun and festive. It’s a reminder that cooking should be playful, especially during the holidays. Now, every time I shape that tree on the baking sheet, I smile, remembering that party and the happy accident that led me here.

Gathering Your Festive Forest Ingredients

Here’s everything you’ll need to create this edible evergreen. Don’t stress about exact brands—this is a wonderfully flexible recipe. I’ve included my favorite chef-y tips and substitutions so you can make it your own!

• 16 oz Croissant Dough (2 tubes): This is our secret weapon! The buttery, flaky layers are perfect. Chef’s Insight: If you can’t find croissant dough sheets, crescent roll dough works—just press the seams together. Puff pastry is a great gluten-free-friendly alternative (check the brand) and will give you an incredible, extra-flaky result.
• 3 cups Fresh Spinach, finely chopped: We’re wilting it down, so it seems like a lot, but it melts into the cheese beautifully. Sub Tip: A 10 oz box of frozen chopped spinach, thoroughly thawed and squeezed COMPLETELY dry, works like a charm.
• ½ cup Red Bell Pepper, finely chopped: This adds a sweet pop of color and flavor. Chef’s Insight: For a deeper, smokier flavor, use jarred roasted red peppers. Just pat them dry before chopping!
• 4 Artichoke Hearts, finely chopped: The star of the show! They bring a tangy, tender heartiness. Sub Tip: Canned or jarred artichoke hearts in water are perfect. Just give them a good rinse and drain.
• ⅔ cup Ricotta Cheese: This is the creamy base that holds our filling together. Sub Tip: Full-fat ricotta is best for richness, but cottage cheese (blended until smooth) can step in if needed.
• ½ cup Shredded Mozzarella: For that iconic, glorious cheese pull. Chef’s Insight: Pre-shredded bags are convenient, but shredding a block yourself melts even better!
• 2–4 cloves Garlic, minced: Because what’s a holiday dish without garlic? Adjust to your vampire-fighting preferences.
• 1 tsp Red Chili Flakes (optional): A little warmth to balance the richness. Leave it out if you’re serving spice-averse folks.
• 4 tbsp Parmesan Cheese, grated: The salty, umami kick that ties it all together.
• Salt and Black Pepper to taste: Season as you go! Taste your filling before you spread it.
• Optional: 1 Egg + 1 tbsp water (for egg wash), Fresh Rosemary or Basil: The egg wash gives a gorgeous golden shine, and the fresh herbs on top make it look professionally garnished.

Building Your Edible Evergreen: Step-by-Step

Alright, team, let’s build this tree! It’s easier than assembling a toy on Christmas Eve, I promise. Read through once, then let’s get our hands (happily) dirty.

Step 1: Preheat and Prep. Get that oven roaring to 375°F (190°C). This is the perfect temperature to cook the filling through and get that pastry beautifully golden without burning. Line a large baking sheet with parchment paper—trust me, this makes cleanup a dream and prevents any sticky situations.

Step 2: Create the Filling. In a medium-sized bowl, combine your finely chopped spinach, red pepper, and artichoke hearts. Add the ricotta, mozzarella, minced garlic, chili flakes (if using), parmesan, and a good pinch of salt and pepper. Now, get in there with a fork or your hands and mix it all up until it’s perfectly combined. Chef’s Hack: Taste it! This is your chance to adjust the seasoning. Need more garlic? More pepper? Now’s the time. Set this glorious mixture aside.

Step 3: Roll and Fill. Open your tubes of croissant dough. If it’s perforated into triangles, firmly press the seams together to form two solid rectangles. If you’re using a sheet of dough, you’re already ahead of the game! On a lightly floured surface, gently roll each rectangle out just a little to smooth it and make it a bit more uniform. Now, take your filling and spread it in an even layer over each rectangle, leaving about a half-inch border around the edges. This border is crucial—it’s the glue that seals our log!

Step 4: Roll It Up! Carefully, but with purpose, start rolling the dough from one of the long sides. Think “tight cinnamon roll,” not “loose burrito.” You want a nice, firm log so your pinwheels hold their shape. Once it’s rolled, give the final seam a little pinch to seal it shut. Repeat with the second rectangle.

Step 5: Slice and Shape the Tree. This is the fun part! Using a sharp serrated knife, slice each log into ¾-inch to 1-inch thick pinwheels. A gentle sawing motion works best to keep the shape. Now, for the magic: arrange them on your prepared baking sheet into a Christmas tree shape! Start with one pinwheel at the top for the star. Then, place two pinwheels side-by-side just below it for the next row. For the third row, use three, placing the center one slightly down to create a triangle shape. Keep going, making each row slightly wider until you have a beautiful tree. Use any leftover pinwheels or dough to form a little “trunk” at the bottom.

Step 6: Bake to Golden Perfection. If you’re using the egg wash, gently brush it over the tops of the pinwheels now. This is what gives it that professional, glossy, bakery-style finish. Pop that beautiful tree into the preheated oven and bake for 18-22 minutes. You’re looking for deeply golden brown pastry and you might even see some cheesy filling bubbling away happily. Your kitchen will smell like heaven.

Step 7: Garnish and Serve! Once out of the oven, let it cool on the sheet for just 5 minutes—this lets the cheese set a bit so they’re easier to pull apart. Then, sprinkle with fresh chopped rosemary or basil for a gorgeous green garnish and a fresh aroma. That’s it! You’ve just created a masterpiece.

How to Serve Your Savory Christmas Tree

Presentation is half the fun with this dish! I love placing the entire baking sheet right in the middle of the table and letting everyone “ooh” and “aah” before they dig in. It’s a real conversation starter! For a more polished look, carefully slide the parchment paper onto a large wooden cutting board or a festive platter.

Since these are rich and savory, they pair beautifully with lighter, brighter accompaniments. A simple marinara or arrabbiata sauce for dipping is a classic and always a hit. For something different, a creamy lemon-dill yogurt dip or a zesty pesto aioli cuts through the richness beautifully. Serve it as the stunning centerpiece of your appetizer spread alongside a crudité platter, some sliced cured meats, and a bowl of olives. It’s the ultimate shareable holiday snack!

Branch Out: Delicious Recipe Variations

The beauty of this recipe is its versatility. Want to mix it up? Here are a few of my favorite twists:

• The Sun-Drenched Italian: Swap the spinach for chopped sun-dried tomatoes (oil-packed and drained) and add a tablespoon of Italian seasoning to the cheese mixture. So much flavor!
• The Everything Bagel: Replace the artichokes with finely chopped everything bagel seasoned cream cheese and top the baked tree with a sprinkle of everything bagel seasoning. Mind-blowing.
• Green Goddess: Keep it vibrant! Use a mix of spinach, chopped broccoli florets, and basil pesto instead of the ricotta for an ultra-herby, green version.
• Meat Lover’s Holiday: Add about ½ cup of finely chopped cooked bacon, ham, or salami to the filling for a heartier, protein-packed tree.
• Dairy-Free Delight: Use your favorite plant-based ricotta and shreds (Violife and Kite Hill are great). Just make sure your dough is also dairy-free (many puff pastries are!).

Beau’s Chef’s Notes: A Pinwheel of Progress

I can’t tell you how many times I’ve made this recipe since that first party. It’s evolved from a simple log into this festive tree shape, which is just so much more fun. One year, in a hurry, I used a pre-made spinach-artichoke dip from the store as the filling. Was it cheating? Maybe. Was it delicious and saved me 10 minutes during a chaotic holiday crunch? Absolutely. No judgment here! The real goal is to get something delicious on the table that makes people happy. Don’t be afraid to make it your own. The worst kitchen disaster I ever had with these was when my dog, Biscuit, tried to help by “pre-cleaning” the floor of fallen cheese. Now, he gets his own plain, dog-safe pinwheel as a special holiday treat. Lessons learned!

FAQs & Troubleshooting: Your Questions, Answered

Q: My filling is leaking out during baking! What did I do wrong?
A: This usually happens for two reasons: too much filling or not a tight enough roll. Make sure you leave that ½-inch border and roll the dough tightly. A little leakage is totally normal and tastes great, but this will help minimize it.

Q: Can I make these ahead of time?
A: You bet! This is a fantastic make-ahead app. Assemble the entire tree on the parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, just brush with egg wash and bake. You might need to add 2-3 extra minutes since it’s going in cold.

Q: My dough ripped when I was rolling it. Help!
A: No panic! Dough can be a little finicky straight from the fridge. If it cracks or rips, just pinch it back together with your fingers. The filling and baking will hide a multitude of sins. It’s going to be beautiful, I promise.

Q: Can I freeze the unbaked tree?
A> Absolutely. Assemble the tree on the baking sheet and flash-freeze it until solid (about 2 hours). Then, transfer the frozen tree to a freezer-safe bag or wrap it tightly. Bake from frozen, adding 5-10 minutes to the baking time, until golden and hot throughout.

Artichoke Spinach Pinwheel Christmas Tree

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• Author: BeauCollier

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Description

Flaky, golden croissant dough wrapped around a creamy, cheesy spinach and artichoke filling—shaped like a Christmas tree! Perfect for holiday parties, potlucks, or a festive appetizer spread.

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Ingredients

Scale 1x2x3x

• 16 oz croissant dough (2 tubes) – crescent dough or puff pastry works too

• 3 cups fresh spinach, finely chopped (or 10 oz frozen, thawed & squeezed dry)

• ½ cup red bell pepper, finely chopped (or roasted red pepper, drained)

• 4 artichoke hearts, finely chopped (canned/jarred, rinsed & drained)

• ⅔ cup ricotta cheese (or blended cottage cheese)

• ½ cup shredded mozzarella

• 2–4 cloves garlic, minced

• 1 tsp red chili flakes (optional)

• 4 tbsp Parmesan, grated

• Salt & black pepper to taste

• Optional: 1 egg + 1 tbsp water (for egg wash), fresh rosemary or basil for garnish

Optional Twists:

• Sun-Drenched Italian: Swap spinach for sun-dried tomatoes + Italian seasoning

• Everything Bagel: Use bagel-seasoned cream cheese instead of artichokes

• Green Goddess: Add broccoli & basil pesto

• Meat Lover’s: Add cooked bacon, ham, or salami

• Dairy-Free: Use plant-based cheeses and dough

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Instructions

1. Preheat & Prep

• Preheat oven to 375°F (190°C).

• Line a large baking sheet with parchment paper.

2. Make the Filling

• In a bowl, combine spinach, red pepper, artichokes, ricotta, mozzarella, garlic, chili flakes, Parmesan, salt, and pepper.

• Mix until fully combined. Taste and adjust seasoning.

3. Roll & Fill the Dough

• Open croissant dough; press seams to form 2 rectangles.

• Roll slightly on floured surface for uniformity.

• Spread filling evenly, leaving a ½-inch border.

4. Roll Into Logs

• Roll dough from one long side to form tight logs. Pinch seams to seal.

• Repeat with second rectangle.

5. Slice & Shape the Tree

• Slice logs into ¾–1 inch pinwheels using a serrated knife.

• Arrange pinwheels on baking sheet in a Christmas tree shape:

  • 1 pinwheel at top

  • 2 on next row, 3 on the next, and so on, forming a triangle

  • Use extras for the trunk

6. Bake

• Optional: Brush tops with egg wash for shine.

• Bake 18–22 minutes until golden and cheese is bubbling.

7. Garnish & Serve

• Let cool 5 minutes before serving.

• Sprinkle with fresh rosemary or basil.

• Serve with marinara, lemon-dill yogurt dip, or pesto aioli.

Notes

• Filling leaks? Leave ½-inch border & roll tightly. A little leakage is tasty!

• Dough rips? Pinch back together; baking hides imperfections.

• Make ahead: Assemble, cover, and refrigerate 24 hrs. Add 2–3 min to bake.

• Freeze: Flash-freeze assembled tree 2 hrs, then store in freezer-safe wrap. Bake 5–10 min longer.

Nutrition

• Calories: 130 Cal Approximate, per pinwheel
• Fat: 7 g
• Carbohydrates: 11 g
• Protein: 5 g

Nutritional Information (Per Pinwheel, Approximate)

Let’s be real—this is a holiday treat, and it’s meant to be enjoyed! But it’s also helpful to know what you’re biting into. This info is for one pinwheel (assuming 20 per tree).

• Calories: ~130 kcal
• Fat: 7g
• Carbohydrates: 11g
• Protein: 5g

Allergy Info: This recipe contains gluten and dairy. The optional egg wash adds egg. For gluten-free, use a certified GF puff pastry. For dairy-free, use plant-based cheese alternatives. Always check your specific ingredient labels for allergens.

Final Thoughts: Share the Feast, Share the Love

And there you have it, my friends! Your guide to creating the most festive, delicious, and surprisingly simple appetizer of the season. This Artichoke Spinach Pinwheel Christmas Tree is more than just a recipe; it’s a little project filled with love, a gorgeous centerpiece, and a guaranteed crowd-pleaser. It proves that you don’t need to be a professional pastry chef to create something truly spectacular for the people you care about.

I hope this recipe brings as much joy to your table as it has to mine. If you make it (and I really hope you do!), please tag me @Feastical on social media so I can see your beautiful creations! I love seeing your kitchen triumphs. From my kitchen to yours, happy holidays and happy eating!

Stay feastical,
Beau