Garlicy Artichoke Pizza Pinwheels
Savory pinwheels filled with roasted garlic, artichoke hearts, cream cheese, Greek yogurt, and shredded cheese—rolled, sliced, baked, and served with pizza sauce.
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
- 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
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.
-
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.