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.

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

Ingredients

  •   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
    mayonnaise
  •   1/2 cup
    crumbled feta cheese (or shredded mozzarella cheese)
  •   1/2 cup
    grated parmesan cheese
  •   2 clove
    garlic, finely minced
  •   1/2 tsp
    salt
  •   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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