Savory pinwheels filled with roasted garlic, artichoke hearts, cream cheese, Greek yogurt, and shredded cheese—rolled, sliced, baked, and served with pizza sauce.

Why You Will Love This Recipe

Beautiful pinwheel shape that’s fun to serve and eat.
Strong roasted garlic flavor blends with artichoke and creamy base.
Cheesey, herby, savory filling rolled into bite‑sized pieces.
Great appetizer, snack, or party food.
Can be prepped ahead and baked when needed.

Garlicy Artichoke Pizza Pinwheels

These Pizza Pinwheels elevate the concept of pizza into handheld, swirl‑shaped bites. The filling combines roasted garlic (a deeply flavored, mellowed garlic paste), thawed and chopped artichoke hearts (drained well), cream cheese, Greek yogurt, mayonnaise, cracked pepper, and shredded cheese. This ensemble forms a smooth, creamy, savory spread with texture from the artichokes. The garlic paste provides a mellow, aromatic underpinning without burning; artichoke hearts give a subtle tartness and vegetable note; the dairy base brings richness and binds flavors, while shredded cheese ensures melty pull.

The filling gets spread over rolled-out dough (or bread dough) which is then rolled tightly into a log. When sliced, each pinwheel reveals a spiral of filling and dough, offering beautiful visual appeal. As they bake at 350°F, the edges crisp slightly, cheese melts, and the interior stays moist. The swirl format ensures each bite has all components: garlic, artichoke, cheese, dough.

Serve warm with a side of pizza or marinara sauce. They’re perfect for sharing—finger food that feels gourmet. Because they hold structure, they’re great for parties or casual snacking, baked just before serving to bring out aroma and texture. The combination of garlic, cheese, and artichoke makes them profound in flavor yet effortless in preparation.

Servings

Approximately 12–15 pinwheels (depending on roll and cut size)

Time

Task	Duration
Roast garlic & prep filling	~10 minutes (assuming garlic roasted)
Chop artichokes & mix filling	~5 minutes
Roll dough & spread filling	~5 minutes
Slice pinwheels & place on baking sheet	~3 minutes
Bake	25–30 minutes
Optional broil last few minutes	~2 minutes
Total time	≈ 45 minutes

Ingredients

2 heads of roasted garlic, pulp mashed into paste
6 oz frozen artichoke hearts, thawed, drained & chopped
4 oz cream cheese
½ cup plain Greek yogurt
¼ cup mayonnaise
½ tsp cracked black pepper
1½ cups shredded cheese blend
Dough or roll-out pastry (your choice)
Pizza / marinara sauce (for dipping or serving)

Instructions

Preheat oven to 350°F (175°C).
Roast garlic ahead (if not already) and mash into paste. Thaw, drain, chop artichoke hearts.
In a bowl, mix garlic paste, chopped artichoke hearts, cream cheese, Greek yogurt, mayonnaise, black pepper, and shredded cheese until uniform.
Roll out your dough into a rectangle. Spread the filling evenly over surface, leaving edge margins.
Carefully roll into a log, pinching edges to seal.
Slice the log into 1″ or desired thickness pinwheels. Place cut side up on a baking sheet lined with parchment.
Bake 25–30 minutes, until golden and cheese melts. Optionally broil 1–2 minutes for a crisp top.
Serve warm with pizza or marinara sauce for dipping.

Tips

Ensure garlic is fully roasted and mellow for best flavor.
Drain chopped artichokes thoroughly to avoid soggy filling.
Don’t overfill dough to avoid leaks.
Chill log briefly before slicing for cleaner cuts.
Serve immediately so crust retains crispness.