Spinach Artichoke Crescent Rolls
These Spinach Artichoke Crescent Rolls are golden brown on the outside, tender on the inside, and full of spinach, artichokes, and a cream cheese filling.
If you’re looking for an amazing appetizer or side for a family meal, then you’re in luck. You just found a great one. We first tried these delicious crescent rolls a week ago, and we loved them so much we decided to share them with all of you. They are absolutely delicious and make a great appetizer, snack, or side.
Spinach Artichoke Crescent Rolls
This recipe is basically spinach artichoke dip and something to dip it in all in one dish. Cresent roll dough is filled with spinach, artichoke, and cream cheese filling, then it’s all rolled up into a crescent roll that is baked to golden perfection and filled with what is essentially spinach artichoke dip. It’s the best appetizer we’ve tried our hands at in a long time!
Spinach Artichoke Crescent Rolls Ingredients
This recipe only uses simple ingredients that you can easily find at your local grocery store.
- Crescent roll dough
- Softened cream cheese
- Shredded parmesan cheese
- Thawed frozen spinach
- Finely chopped canned artichoke hearts
- Minced garlic
- Melted butter
- Dried parsley
**See the recipe card at the end of the post for quantities.
Spinach Artichoke Crescent Rolls Instructions
It only takes a handful of steps to make this easy recipe.
Step 1: Prep
Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Meanwhile, place the thawed spinach on a plate lined with paper towels for 5 to 10 minutes to drain the excess moisture.
Step 2: Make the Filling
Add the cream cheese, parmesan cheese, spinach, artichoke hearts, and garlic to a medium bowl and stir well to combine.
Step 3: Make the Crescent Rolls
Unroll the crescent roll dough and separate it into individual triangles.
Then, spread a thin layer of the cream cheese mixture over the top of each triangle. Finally, roll up the triangles into crescent rolls.
Step 4: Bake
Place the crescent rolls on the baking sheet and brush the tops of them with melted butter. Then, sprinkle them with parsley flakes. Bake the rolls for 10 to 12 minutes or until golden brown. Enjoy!
Hint: You can also line a strainer with paper towels to drain your spinach if you don’t have a large plate.
Equipment
You’ll only need basic kitchen equipment to make these delicious crescent rolls.
- Measuring cups and spoons
- Plate or strainer
- Paper towels
- Baking sheet
- Parchment paper
- Bowl
- Spoon
PIN IT!!
Spinach Artichoke Crescent Rolls Tips
Although this is a fairly easy recipe to make, we have a couple of tips to help you make it the best it can possibly be.
Press the Spinach – If your spinach seems excessively watery, you can place it in a strainer lined with paper towels and press it to really get that excess water out of it.
Fully Softened Cream Cheese – To get the smooth, creamy texture you need for this filling be sure your cream cheese is fully softened.
Don’t Overfill – Be sure you only add a thin layer of filling to the dough before rolling it up. Any more than that, and you’ll have an oozy mess on your hands.
Spinach Artichoke Crescent Rolls Storage
You can store leftover crescent rolls in an air-tight container in the refrigerator for up to 3 days. The spinach filling will actually remain good for up to 5 days, but by the third day, your crescent rolls are going to be on the verge of being too soggy.
More Crescent Roll Recipes
If you love cooking with crescent rolls, then we have some recipes that we think you’ll enjoy.
Raspberry Cream Cheese Crescent Ring
Ham and Three Cheese Crescents
Nutella White Chocolate Crescent Rolls
Spinach Artichoke Crescent Rolls FAQ
If you have questions about this recipe, then read on. The following FAQ answers the most commonly asked questions about crescent rolls.
Where does spinach artichoke dip come from?
This dip was invented in the USA in the 1950s with the rise of the popularity of watching TV while eating. It required no utensils, making it easy to dip while viewing.
Why is my spinach artichoke dip watery?
You probably didn’t drain the spinach well enough. Spinach has a lot of water in it, and if you don’t drain it well, your dip will be watery.
How long are these crescent rolls good?
They’ll last for up to 3 days in an air-tight container in the refrigerator.
How do I reheat crescent rolls?
Place them on a baking sheet lined with parchment paper. Then, bake them at 350 degrees for 8 to 9 minutes until heated through.
Give These Spinach Artichoke Crescent Rolls a Try
With a recipe as easy and delicious as these spinach artichoke crescent rolls, there’s no reason not to try them. Crescent rolls baked to golden perfection are soft and tender on the inside, and the entire crescent is filled with delicious spinach and artichoke cream cheese filling. Try it just once, and we know it will become a regular in your recipe rotation.
MORE RECIPES YOU WILL LOVE:
Pepperoni Pizza Pinwheels
Easy Chocolate Pie Dip
Creamy Crab Wontons
Bacon Stuffing Bites
Chicken Quesadilla Ring
Spinach Artichoke Crescent Rolls
Equipment
- Measuring Cups and Spoons
- Plate or strainer
- Paper towels
- baking sheet
- parchment paper
- Bowl
- Spoon
Ingredients
- 1 8 – count package crescent roll dough
- 4 ounces cream cheese softened
- ¼ cup shredded parmesan cheese
- ¼ cup frozen spinach thawed
- ¼ cup canned artichoke hearts finely chopped
- ½ teaspoon minced garlic
- 1 tablespoon butter melted
- 1 teaspoon dried parsley
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Place the spinach on a paper-towel lined plate to drain for 5 to 10 minutes.
- Unroll the crescent roll dough and separate the triangles.
- Stir together the cream cheese, parmesan cheese, spinach, artichoke hearts, and garlic.
- Spread a thin layer of the cream cheese mixture over the top of each crescent roll triangle, then
- roll up the dough.
- Place the crescent rolls on the baking sheet and brush the top of each roll with melted butter.
- Sprinkle dried parsley over the top of each roll.
- Bake for 9 to 12 minutes, until golden brown.
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