Spinach and Artichoke Crescent Rolls Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Add Cheese to Filling: Add the shredded mozzarella and grated Parmesan cheese to the mixture. Stir until the cheeses are evenly distributed.
- 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.
- 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.
- 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.
- Arrange Rolls for Baking: Place all 16 rolls into the prepared baking pan with the filling side facing up, spaced evenly.
- 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
