Spinach-Artichoke Crescent Roll-ups

★★★★★ 1 Review
Northwestgal avatar
By Vickie Parks
from Renton, WA

I first saw these appetizers in a Facebook feature, but it didn't have a link to the recipe. Then I tried them at a party a while back, and I asked the host for the recipe. I haven't had a chance to make them yet, but I wanted to post the recipe so it's available when I finally do have an opportunity to make them. I really love spinach-artichoke dip, and these were every bit as good as the dips I've had in restaurants.

serves 24
prep time 10 Min
cook time 15 Min
method Bake


  •   1 (14-oz) can(s)
    quartered artichokes, drained and cut into small chunks
  •   8 or 10-oz pkg
    frozen chopped spinach, thawed and drained
  •   1 (8-oz) pkg
    cream cheese, softened
  •   1/2 cup
    sour cream
  •   1/8 cup
  •   1/2 cup
    crumbled feta cheese (or shredded mozzarella cheese)
  •   1/2 cup
    grated parmesan cheese
  •   2 clove
    garlic, finely minced
  •   1/2 tsp
  •   1/2 tsp
    black pepper
  •   3 (8-oz) tube(s)
    refrigerator crescent rolls

How To Make

  • 1
    Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside. Separate crescent rolls; set aside.
  • 2
    Beat together the cream cheese, sour cream and mayonnaise until well blended. Add feta (or mozzarella), Parmesan, garlic, garlic powder, pepper and salt. Fold in pthe artichokes and spinach.
  • 3
    Place a heaping spoonful of the spinach-artichoke dip on the wide end of each crescent roll. Starting with the wide end of the dough, roll up each crescent roll.
  • 4
    Place rolls, seam side down, on the prepared baking sheet, and bake at 350°F for about 15 minutes or until the dough is lightly browned.

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