Spinach and Artichoke Crescent Rolls Recipe

Introduction

These Spinach and Artichoke Crescent Rolls are a delicious twist on a classic appetizer. Filled with creamy spinach and artichoke mixture and wrapped in flaky crescent dough, they’re perfect for parties or a cozy snack.

Ingredients

• 12 oz marinated artichoke hearts, drained and coarsely chopped
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup sour cream
• 1/3 cup mayonnaise
• 1 tsp garlic powder
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tubes (8 oz each) crescent rolls

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 13×9-inch baking pan.
2. Step 2: In a large bowl, combine the chopped artichoke hearts, spinach, sour cream, mayonnaise, and garlic powder. Stir until well mixed.
3. Step 3: Add the shredded mozzarella and grated Parmesan to the mixture and stir to combine evenly.
4. Step 4: On a clean surface, unroll one tube of crescent rolls and pinch all the seams together to form one large rectangle. Spread half of the spinach and artichoke mixture evenly over the dough.
5. Step 5: Starting from a long edge, carefully roll the dough up like a jellyroll. Cut the roll into 8 equal pieces.
6. Step 6: Repeat the process with the second tube of crescent rolls and the remaining filling.
7. Step 7: Arrange all 16 rolls in the prepared baking pan with the filling side facing up.
8. Step 8: Bake for 35–40 minutes, or until the dough is cooked through. If the rolls brown too quickly, tent the pan loosely with foil to prevent burning.

Tips & Variations

• For extra flavor, add a pinch of red pepper flakes or fresh herbs like dill or basil to the filling.
• Make sure to squeeze out excess moisture from the spinach to avoid soggy rolls.
• You can substitute the mozzarella with a mix of mozzarella and cheddar for a sharper taste.

Storage

Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes to keep them crisp. They can also be frozen before baking—freeze the prepared rolls on a tray, then transfer to a freezer bag and bake from frozen, adding extra baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but be sure to cook and squeeze out all the moisture from fresh spinach before adding it to the filling to prevent watery rolls.

Can I prepare these rolls ahead of time?

Absolutely! Assemble the rolls and refrigerate for a few hours before baking or freeze them for longer storage. Bake when ready to serve.

Spinach and Artichoke Crescent Rolls Recipe

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★★★★★

4.6 from 55 reviews

These Spinach and Artichoke Crescent Rolls are a savory appetizer that combines creamy spinach, tender artichoke hearts, and melty cheeses baked inside flaky crescent roll dough. Perfect for parties or a delicious snack, they deliver a rich, cheesy filling wrapped in a golden, buttery crust.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 16 rolls (serves 6-8) 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Filling

• 12 oz Marinated Artichoke Hearts, drained and coarsely chopped
• 10 oz Frozen Spinach, thawed and squeezed dry
• 1 cup Sour Cream
• 1/3 cup Mayonnaise
• 1 tsp Garlic Powder
• 1 cup Mozzarella Cheese, shredded
• 1/4 cup Parmesan Cheese, grated

Dough

• 2 (8 oz) tubes Crescent Rolls

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a 13×9-inch baking pan and set it aside to be ready for the rolls.
2. Mix the Filling: In a large bowl, combine the chopped artichoke hearts, thawed and drained spinach, sour cream, mayonnaise, and garlic powder. Stir well to fully incorporate all ingredients.
3. Add Cheese to Filling: Add the shredded mozzarella and grated Parmesan cheese to the mixture. Stir until the cheeses are evenly distributed.
4. Prepare Crescent Roll Dough: On a clean cutting board, unroll one tube of crescent rolls. Pinch all the seams together to form one large rectangle of dough without perforations. Spread half of the spinach and artichoke filling evenly over the dough rectangle.
5. Roll and Slice: Starting at one long edge, carefully roll the dough up jelly-roll style into a tight log. Using a sharp knife, cut the log into 8 equal pieces.
6. Repeat Rolling: Repeat the dough rolling and filling spreading process with the second tube of crescent rolls and the remaining filling to create 8 more pieces.
7. Arrange Rolls for Baking: Place all 16 rolls into the prepared baking pan with the filling side facing up, spaced evenly.
8. Bake: Bake in the preheated oven for 35 to 40 minutes or until the dough is cooked through and golden on top. If the crescent rolls start to brown too much, cover them lightly with aluminum foil to prevent over-browning.

Notes

• Make sure to fully squeeze the thawed spinach to remove excess moisture to avoid soggy filling.
• Cover loosely with foil if rolls brown too quickly to ensure even cooking.
• Allow rolls to cool for a few minutes before serving for easier handling.
• These can be made ahead, assembled, and refrigerated before baking.
• Serve with marinara sauce or ranch dip for added flavor.

Keywords: spinach, artichoke, crescent rolls, appetizer, cheesy, party food, easy snack, baked rolls