Name: Spinach and Artichoke Dip-Stuffed Crescent Rolls
Prep time: 30 min
Cook time: 30 min
Yield: 24
Ingredients: Chopped fresh spinach leaves - 3 cups; Artichoke hearts, drained and chopped - 1 (14 ounce) can; Whipped cream cheese, softened - 1 (8 ounce) container; Mayonnaise - ¼ cup; Crumbled feta cheese - ¼ cup; Grated Parmesan cheese - 2 tablespoons; Garlic, minced - 2 cloves; Kosher salt and freshly ground pepper to taste - 2 cloves; Refrigerated butter-flavored crescent rolls - 3 (8 ounce) tubes; Fine Italian bread crumbs - ½ cup

Spinach and Artichoke Dip-Stuffed Crescent Rolls

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Spinach and Artichoke Dip-Stuffed Crescent Rolls

1. Chopped fresh spinach leaves - 3 cups

2. Artichoke hearts, drained and chopped - 1 (14 ounce) can

3. Whipped cream cheese, softened - 1 (8 ounce) container

4. Mayonnaise - ¼ cup

5. Crumbled feta cheese - ¼ cup

6. Grated Parmesan cheese - 2 tablespoons

7. Garlic, minced - 2 cloves

8. Kosher salt and freshly ground pepper to taste - 2 cloves

9. Refrigerated butter-flavored crescent rolls - 3 (8 ounce) tubes

10. Fine Italian bread crumbs - ½ cup

How to cook deliciously - Spinach and Artichoke Dip-Stuffed Crescent Rolls

1. Stage

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Stage

Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.

3. Stage

Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.

4. Stage

Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.