Spinach Artichoke Crescent Rolls
User Reviews
5
Spinach Artichoke Crescent Rolls
Description
The recipe begins with thawing and squeezing excess moisture from frozen spinach, then combining it with softened cream cheese, finely chopped artichoke hearts, shredded Parmesan, and minced garlic for a creamy filling with tender vegetable bites. Individual crescent roll triangles are unrolled and topped with a thin layer of this filling before being rolled from the wide end to create crescent-shaped rolls.
Brushed with melted butter and sprinkled with dried parsley, the rolls bake at 375°F until golden brown, resulting in a tender, flaky crust encasing a creamy, savory mixture. The garlic and cheese provide savory depth, while the spinach and artichoke add mild earthiness and texture.
These crescent rolls make a savory snack or appetizer best served warm. The recipe’s use of ready-made crescent dough simplifies preparation, and the filling can be modified with additional cheeses or spices for variation.
The rolls keep refrigerated for several days and can be reheated for serving. Optional additions include mozzarella or feta cheese and crushed red pepper for extra flavor and heat. Garlic powder can replace minced garlic if needed for convenience.
Ingredients
- 8 crescent rolls refrigerated
- 4 ounces cream cheese softened
- ¼ cup spinach thawed, frozen
- ¼ cup artichoke hearts finely chopped, canned
- ¼ cup Parmesan Cheese shredded
- 1 clove garlic minced
- 1 tablespoon butter melted
- 1 teaspoon parsley dried
Instructions
- 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.
Notes
- Store rolls in an airtight container refrigerated for 3 to 4 days to maintain freshness.
- Refrigerated croissants may be used instead of crescent rolls for a richer crust.
- Adding ¼ cup shredded mozzarella or feta cheese to the filling adds creaminess and flavor.
- For a spicy kick, mix in ½ teaspoon crushed red pepper flakes.
- Use ¼ teaspoon garlic powder as a substitute if minced garlic is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Serving | 1crescent roll | |
| Calories | 157kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 414mg | 17% |
| Potassium | 57mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 718IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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