Name: Artichoke Spinach Pinwheel Christmas Tree
Ingredients: 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; 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

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.

Ingredients

Scale

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

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