Traeger Artichoke Dip Pinwheels

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Introduction

Traeger Artichoke Dip Pinwheels offer a savory, bite-sized treat that brings a smoky, cheesy twist to the classic artichoke dip. With a flaky, buttery puff pastry base, these pinwheels are filled with a creamy blend of artichokes, spinach, and melted cheese, all enhanced by the rich flavor from cooking on a Traeger grill. Whether served as an appetizer for a gathering, a snack, or a fun dinner, these pinwheels are sure to impress with their delicious taste and satisfying texture.

I make this dish, and as the Traeger grill works its magic, the aroma of smoky cheese and buttery pastry fills the air, immediately making everyone eager for a taste. The creamy artichoke and spinach mixture blends perfectly with the golden, crispy layers of puff pastry. I roll them up, slice, and place them on the grill, eagerly waiting as they transform into irresistible pinwheels. When they come off the grill, the warm, melted cheese and crispy exterior make each bite an absolute treat.

What’s great about this recipe is its versatility. You can add a sprinkle of red pepper flakes for a kick, or experiment with different cheeses like feta or Parmesan for a unique twist. These Traeger Artichoke Dip Pinwheels aren’t just a recipe; they’re a flavorful experience that brings people together, making every moment delicious.

Perfect For

I make these pinwheels when I want a flavorful and unique appetizer that’s easy to prepare. They’re perfect for game days, family get-togethers, or any occasion that calls for tasty finger foods. Whether I’m serving them as a snack or part of a larger spread, these pinwheels always steal the show.

Why You’ll Love This Recipe

  • Smoky Flavor: Cooking these pinwheels on the Traeger grill infuses them with a subtle, smoky essence that enhances the flavors of both the creamy filling and the crispy pastry. The wood-fired touch gives them a unique depth that can’t be achieved with a regular oven.
  • Creamy Artichoke Dip: The rich and creamy artichoke dip filling is packed with savory flavors, making every bite indulgent. The combination of cream cheese, Parmesan, and tender artichokes creates a perfectly balanced, cheesy, and slightly tangy filling that pairs beautifully with the flaky pastry.
  • Crispy and Flaky: Puff pastry bakes up light, golden, and irresistibly crispy, offering the perfect contrast to the creamy artichoke dip. The delicate, buttery layers create a melt-in-your-mouth texture while still holding up to the hearty filling.
  • Easy to Make: With just a few simple ingredients and minimal prep, I can have these pinwheels ready to go in just 15 minutes. They grill to perfection in about 20 minutes, making them a quick and impressive appetizer for any occasion. Whether I’m serving them for a party, game day, or a casual gathering, they come together effortlessly.

Preparation and Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Total Time: 35 minutes

Serving Portion

  • This recipe yields about 12 pinwheels, serving approximately 4-6 people.

Calories and Key Nutrients

  • Calories: ~150 per serving (2 pinwheels)
  • Protein: 5g
  • Fat: 12g
  • Carbohydrates: 10g
  • Fiber: 1g

Ingredients

  • 1 sheet puff pastry, thawed
  • 1/2 cup cooked artichoke hearts, chopped
  • 1/2 cup cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 1 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1 tbsp olive oil (for brushing)

Ingredient Highlights

  • Artichoke Hearts: These tender hearts add a savory, slightly tangy flavor to the dip.
  • Cream Cheese and Mozzarella: They create the creamy, melty base that binds all the flavors together.
  • Puff Pastry: The puff pastry crisps up beautifully on the grill, creating a flaky, golden exterior.

Step-by-Step Instructions

Prepare the Artichoke Dip Filling

  1. I start by preheating the Traeger grill to 375°F.
  2. In a bowl, I combine the chopped artichoke hearts, cream cheese, Parmesan cheese, mozzarella cheese, mayonnaise, lemon juice, minced garlic, oregano, salt, and pepper. I mix everything together until it forms a smooth, creamy filling.

Assemble the Pinwheels

  1. On a lightly floured surface, I roll out the puff pastry sheet to smooth out any creases.
  2. I spread the artichoke dip filling evenly over the entire puff pastry sheet.
  3. I roll the puff pastry tightly into a log, ensuring the filling is enclosed.
  4. Using a sharp knife, I slice the rolled pastry into 1-inch pinwheels.

Grill the Pinwheels

  1. I brush the tops of the pinwheels with olive oil to help them crisp up on the grill.
  2. I place the pinwheels on a grill-safe baking tray or directly on the grill grate.
  3. I grill the pinwheels for about 15-20 minutes, checking them occasionally to ensure they’re golden brown and crispy on the outside.

Serve

  1. Once they’re done, I remove them from the grill and let them cool for a minute before serving. I love serving these warm, but they’re also tasty at room temperature.

How I Serve It

I serve these pinwheels with a side of marinara sauce for dipping or enjoy them as they are. They pair perfectly with a cold drink and are always a crowd favorite at any gathering.

Additional Tips

  • I can use store-bought artichoke dip in a pinch to save time.
  • For extra flavor, I add a pinch of crushed red pepper flakes to the filling for a little heat.
  • Make sure to brush the pinwheels with oil before grilling to get that perfect golden crust.

Recipe Variations

  • Add Bacon: For an extra savory twist, I mix crispy, crumbled bacon (or turkey bacon) into the filling before rolling up the pinwheels. The smoky, salty flavor of the bacon pairs perfectly with the creamy cheese and adds a satisfying crunch. If I want a little extra texture, I can use thick-cut bacon for a heartier bite. This addition makes the pinwheels even more indulgent and perfect for bacon lovers.
  • Cheese Swap: While mozzarella gives these pinwheels a mild, gooey texture, I can easily swap it out for other cheeses to change up the flavor. Gouda adds a rich, slightly smoky taste, while sharp cheddar brings a bold, tangy kick. If I want a more gourmet twist, I can try gruyère or fontina for a melty, nutty depth. Mixing two or more cheeses can also create an extra creamy and complex filling.
  • Vegetarian Option: These pinwheels are naturally vegetarian, but I can boost the flavor and texture by adding extra vegetables. Fresh spinach adds a pop of color and a mild, earthy taste, while sautéed mushrooms provide a savory, umami-rich depth. I can also toss in roasted red peppers for a touch of sweetness or finely chopped sun-dried tomatoes for a tangy bite. These additions make the pinwheels more nutritious and flavorful while keeping them vegetarian-friendly.

Freezing and Storage

  • Storing: If I have leftovers, I store them in an airtight container in the refrigerator for up to 2-3 days. To keep them from getting soggy, I let them cool completely before sealing them in the container. This helps maintain their texture and freshness.
  • Reheating: To bring back their crispiness, I reheat the pinwheels in the oven at 350°F (175°C) for about 10 minutes. This ensures they warm up evenly while keeping the pastry flaky. If I’m in a hurry, I can use an air fryer at 350°F for 3-5 minutes for an even crispier result. I avoid microwaving, as it can make the pastry soft and chewy instead of crisp.
  • Freezing: If I want to prepare these pinwheels in advance, I can freeze them before baking. I assemble the pinwheels, then arrange them in a single layer on a baking sheet and freeze them for about 1 hour until firm. Once frozen, I transfer them to a freezer-safe bag or wrap them tightly in plastic wrap and foil. They can be stored for up to 2 months. When ready to bake, I thaw them in the refrigerator overnight and then bake as usual. If I’m short on time, I can bake them straight from frozen, just adding a few extra minutes to the baking time.

Special Equipment

  • Traeger grill or other pellet grill
  • Baking tray or grill-safe tray
  • Sharp knife for slicing

FAQ Section

Q: Can I make these pinwheels ahead of time?
A: Yes, I can assemble them ahead of time and store them in the refrigerator. When ready to cook, I just pop them on the grill.

Q: Can I use a regular oven instead of a Traeger grill?
A: Yes, I can bake them in a preheated oven at 375°F for about 20 minutes, until golden and crispy.

Q: Can I make these without cheese?
A: While the cheese is essential for the creamy texture, I can make a dairy-free version by using vegan cream cheese and non-dairy cheese.

Conclusion

Whip up Traeger Artichoke Dip Pinwheels and enjoy a savory, cheesy treat that’s perfect for any occasion. Packed with creamy artichoke dip and wrapped in a soft, golden dough, these pinwheels bring a delightful balance of flavors in every bite. They’re ideal as a snack, appetizer, or party dish and are sure to please everyone around the table.

Get creative by customizing the filling with extra herbs, spices, or even adding bacon for a savory twist. Serve them with a side of dipping sauce, or enjoy them as they are—each bite is sure to be a crowd-pleaser.

Bake up a batch today, let the irresistible scent fill your kitchen, and share the love. Don’t forget to snap a photo of your pinwheels and make sure to post it online. Don’t forget to tag me so we can celebrate your baking success. Enjoy!

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