Name: Spinach Artichoke Crescent Rolls
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 (8‑count) tube refrigerated crescent rolls; 4 oz cream cheese, softened; ¼ cup frozen spinach, thawed and excess water squeezed out; ¼ cup canned artichoke hearts, drained and chopped; ¼ cup shredded Parmesan cheese; 1 clove garlic, minced; 1 tablespoon butter, melted; 1 teaspoon dried parsley; Salt & pepper, to taste

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A savory appetizer bake of crescent roll dough filled with creamy spinach and artichoke mixture, these spinach artichoke crescent rolls are an easy and crowd-pleasing finger food. I love how they combine the rich flavors of a classic dip with the buttery flakiness of crescent rolls—perfect for parties, game day, or even a cozy snack at home.

Why You’ll Love This Recipe

I find this recipe incredibly satisfying because it delivers bold, creamy flavor in a warm, handheld bite. It’s fast to make, and I don’t need to worry about complicated prep or obscure ingredients. I get that comforting mix of cheesy, garlicky spinach and artichokes with a golden, buttery pastry crust—and it's vegetarian-friendly, too. Whether I'm hosting or just treating myself, this is one of my favorite go-to appetizers.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (8-count) tube refrigerated crescent rolls
4 oz cream cheese, softened
¼ cup frozen spinach, thawed and excess water squeezed out
¼ cup canned artichoke hearts, drained and chopped
¼ cup shredded Parmesan cheese
1 clove garlic, minced
1 tablespoon butter, melted
1 teaspoon dried parsley
Salt & pepper, to taste

Directions

I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper (or lightly greasing it).
In a bowl, I mix together the cream cheese, spinach, artichoke hearts, Parmesan, and minced garlic. I season it with salt and pepper to taste and stir until smooth.
I unroll the crescent dough and separate it into individual triangles.
I spread a thin layer of the spinach-artichoke mixture over each triangle.
Then, I roll each triangle from the wide end to the point to create a crescent shape.
I place them seam-side down on the baking sheet.
I brush the tops with melted butter and sprinkle on some dried parsley.
I bake them for 9 to 12 minutes, until they’re golden brown and cooked through.
Finally, I take them out of the oven and serve them warm.

Servings and timing

This recipe makes 8 crescent rolls.

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Each roll serves one person, making it perfect for small gatherings or doubling up for larger events.

Variations

Sometimes I switch things up by adding extra cheese like mozzarella or feta for more richness. If I have fresh spinach on hand, I’ll cook and chop it instead of using frozen. For a spicy twist, I mix in a pinch of crushed red pepper flakes. I’ve even tried adding chopped sun-dried tomatoes for a tangy kick. This recipe is flexible, and I love making it my own each time.

storage/reheating

I store leftovers in an airtight container in the fridge, where they keep well for 3 to 4 days. To reheat, I pop them in the oven at 350°F (175°C) for about 5–7 minutes until warmed through. I avoid microwaving them if I want to keep the pastry crisp.

FAQs

What’s the best way to drain spinach for this recipe?

I usually thaw the frozen spinach and then wrap it in a clean kitchen towel or paper towels, squeezing out all the excess water. It helps prevent the filling from becoming watery.

Can I make these crescent rolls ahead of time?

Yes, I often prepare the filling in advance and store it in the fridge. I assemble and bake the rolls right before serving so they stay fresh and flaky.

Can I use puff pastry instead of crescent rolls?

Absolutely. I’ve made this recipe with puff pastry sheets before—just cut them into triangles and roll like usual. Baking time might be a bit longer, so I watch for a golden finish.

Are these good served cold?

I prefer them warm because the filling is creamier and the pastry is crisp. But they can be served at room temperature, especially for potlucks or buffets.

Can I freeze these?

Yes, I’ve frozen baked rolls after they cooled completely. I reheat them in the oven straight from the freezer at 350°F (175°C) for 10–12 minutes.

Conclusion

These spinach artichoke crescent rolls are everything I want in a quick, satisfying appetizer—rich, cheesy, easy to make, and perfect for any occasion. Whether I'm entertaining guests or looking for a cozy snack, this recipe never disappoints. It’s a guaranteed hit every time.

Spinach Artichoke Crescent Rolls

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Author: Sue
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Yield: 8 rolls
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

A savory appetizer bake of crescent roll dough filled with creamy spinach and artichoke mixture

Instructions

Preheat your oven to 375 °F (190 °C). Line a baking sheet with parchment paper (or grease it lightly).
In a mixing bowl, combine cream cheese, spinach, artichoke hearts, Parmesan, and garlic. Season with salt and pepper and mix until smooth and well blended.
Unroll the crescent roll dough and separate into triangles.
Spread a thin layer of the spinach‑artichoke filling over each triangle.
Roll each triangle from the wide end toward the point, forming crescent shapes.
Place the rolls seam‑side down on the prepared baking sheet.
Brush the tops with melted butter and sprinkle with dried parsley.
Bake for about 9–12 minutes, or until golden brown and cooked through.
Remove from oven and serve warm.

Notes

Be sure to drain and squeeze dry the spinach thoroughly to avoid a watery filling.
Feel free to add extra cheeses (e.g. mozzarella or feta) for richness.
Leftovers can be stored in an airtight container in the fridge for 3–4 days.
You can substitute fresh spinach (cooked) in place of frozen if preferred.
Adjust seasoning (salt, pepper, garlic) to taste.