Spinach artichoke crescent rolls are an easy appetizer or snack made with store bought dough and a quick homemade creamy dip for a filling, then baked until golden brown!
If you’re a fan of the classic appetizer Spinach Artichoke Dip then allow me to introduce you to these amazing rolls. Stuffed crescent rolls like these Nutella crescent rolls and Strawberry Cream Cheese Crescent Rolls are amazing, of course, but they don’t always need to be a sweet. Filling them with savory options, means they’re not just for dessert anymore!
Table of contents
Stuffed Crescent Roll Appetizer
Soft tender crescent rolls stuffed with a creamy homemade spinach and artichoke dip are the perfect appetizer for the holiday season and not just for the holiday parties, either! During one of the busiest times of the year, they’re one of the easiest finger foods to make that are a no-fuss way to serve any crowd. Make these for game day, birthday parties, and of course, all the holiday parties.
We take a shortcut using store-bought crescent rolls because who doesn’t like making life a little easier sometimes? The homemade spinach and artichoke filling made with frozen spinach, salty, tangy artichokes, and 2 kinds of cheese, takes it up a notch!
Why we love this recipe
- It’s like a spinach and artichoke dip with a twist! Instead of bread to dip on the side, it’s in the form of an all-in-one buttery crescent roll.
- An impressive appetizer, starter, or snack that virtually anyone can make.
- Using store-bought crescent rolls means there is no figuring out how to work with the dough. Just unwrap and roll!
- The results are soft, billowy crescents and a deliciously cheesy, creamy filling. Everyone loves these!
- It’s a no-fuss, low-key, and budget-friendly recipe that you’ll keep coming back to.
- Cream cheese – Be sure to take it out of the fridge beforehand so that it has time to soften. It is the thick, creamy element of this filling.
- Frozen spinach – Once thawed, squeeze out any excess water. You can also use fresh spinach but saute it first in a pan with a couple of teaspoons of olive oil.
- Canned artichokes – Typically come in a brine that adds a lovely salty flavor. You can rinse and drain or just pat dry, depending on how salty you like your dip.
- Shredded parmesan cheese – I always say grate your cheese from a block whenever possible, but if not, it’ll still taste great.
- Garlic – Fresh minced garlic pairs well with the artichoke flavor.
- Butter & dried parsley – Melted butter is brushed on top of the crescent rolls and then sprinkled with dried parsley for an incredible finish.
How to Make this Recipe
These stuffed rolls come together in no time which makes them a fun kitchen activity to do with the kids.
Step 1: Before you begin, squeeze out all of the liquid from the thawed spinach. You can place it in a colander and press down with a large spoon or use your hands.
Step 2: Once you’ve taken care of the spinach, set it aside and unroll the crescent dough on a flat surface and separate them into the pre-cut triangles.
Step 3: In a large bowl combine spinach, cream cheese, chopped artichoke hearts, parmesan, and garlic and mix well.
Step 4: Spread a thin layer of the dip mixture over each crescent triangles, then roll each one up starting at the large end, ending at the tip.
Step 5: Place each crescent roll on a parchment lined baking sheet and brush each one with melted butter. Sprinkle with dried parsley.
Step 6: Bake in a preheated oven at 375 degrees F for 9-12 minutes or until golden brown.
Serve warm. Careful with the hot filling!
- Use 8 refrigerated croissants instead of crescent rolls, if desired.
- Add ¼ cup of shredded mozzarella cheese or feta cheese to the mixture for a different cheesy flavor. Feta and artichoke are great.
- If you’re in a pinch, you can also use a store-bought dip.
- Along with the melted butter and parsley, sprinkle some extra parmesan cheese as well.
- Replace the filling with any of your favorite thick and chunky creamy dips or stuffing ideas. Think buffalo chicken dip for a little kick or ham and swiss, broccoli, and cheddar, you name it.
- Draining all the excess water from the spinach is a must!
- Add ½ teaspoon of crushed red pepper flakes for a little extra spice.
- Use ¼ teaspoon of garlic powder instead of minced garlic if needed.
- Easily double or triple the recipe to make more.
- To make just a spinach and cheese dip omit the artichokes.
- Take leftovers to work for a quick snack or light lunch. They are great for school lunch boxes as well. These rolls taste great even when they’re cold!
Store in an airtight container in the refrigerator for 3-4 days. The longer they sit the softer they become, which means they’re at their best texture just after baking.
If you’ve got only one or two, pop them in the microwave to heat through. To reheat in the microwave, place them on a cookie sheet and heat in a 350 degree oven until warmed through.
The main difference between the two is the texture of the dough once baked. Crescent rolls have a soft, bread-like, doughy consistency that isn’t as flaky as it is billowy. Croissants are tender, flaky and more pastry-like. Croissants are much more rich and buttery due to the layers and layers butter.
Spinach Artichoke Crescent Rolls
- 8 refrigerated crescent rolls
- 4 ounces cream cheese softened
- ¼ cup frozen spinach thawed
- ¼ cup canned artichoke hearts finely chopped
- ¼ cup shredded parmesan cheese
- 1 clove garlic minced
- 1 tablespoon butter melted
- 1 teaspoon dried parsley
- Preheat the oven to 375° F.
- Line a baking sheet with parchment paper if desired.
- Place thawed spinach in a colander and press all the liquid out with the back of a large spoon. (squeeze it with your hands if desired)
- Unroll the crescent roll dough on a flat surface like a cutting board or countertop and separate all eight triangles.
- In medium bowl, add the spinach, cream cheese, artichoke hearts, parmesan cheese and garlic and stir to combine well.
- Spread a thin layer of the spinach artichoke mixture over the top of each crescent roll triangle.
- Roll up each crescent, starting at the large end.
- Brush the top of each roll with melted butter and sprinkle with the dried parsley.
- Bake for 9-12 minutes or until golden brown.