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Spinach artichoke crescent rolls on a plate, golden and appetizing.

Spinach Artichoke Crescent Rolls

Warm, cheesy bites filled with a delightful spinach artichoke mixture, wrapped in flaky crescent rolls—perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 rolls
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling
  • 1 can refrigerated crescent roll dough Look for the dough in the refrigerated section.
  • 1 cup fresh spinach, chopped Can substitute with frozen spinach if thawed and drained.
  • 1 cup artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened Ensure cream cheese is well-softened for easy mixing.
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder Feel free to adjust according to taste.
  • Salt and pepper to taste Adjust seasoning based on preference.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, Parmesan cheese, garlic powder, salt, and pepper; mix until well combined.
  3. Unroll the crescent roll dough and separate it into triangles.
  4. Place a spoonful of the spinach-artichoke mixture at the wider end of each triangle.
  5. Roll up each triangle from the wide end to the point, sealing the edges.
  6. Place the rolls on a baking sheet lined with parchment paper.
Cooking
  1. Bake in the preheated oven for 12-15 minutes or until golden and puffed.

Notes

These rolls are best enjoyed warm. You can serve them with a side of marinara or ranch dip. Store leftovers in an airtight container in the fridge for up to three days. Reheat them in the oven. Unbaked rolls can be frozen.