Description
A savory appetizer bake of crescent roll dough filled with creamy spinach and artichoke mixture
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
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.
Nutrition
- Serving Size: 1 roll
- Calories: 157 kcal
- Sugar: 4 g
- Sodium: 414 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 14 mg
