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!
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.
Notes
Store in an airtight container in the refrigerator for 3-4 days.Use 8 refrigerated croissants instead of crescent rolls if desired.Add ¼ cup of shredded mozzarella cheese or feta cheese to the mixture if desired.Add ½ teaspoon of crushed red pepper for a little extra spice.Use ¼ teaspoon of garlic powder instead of minced garlic if needed.