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Spinach artichoke crescent rolls take buttery crescent rolls and stuff them with creamy, cheesy spinach artichoke dip to create a tasty appetizer or snack that everyone will love. Serve them up at holiday parties, while waiting for the ball to drop on New Year’s Eve, or on game day. There is never a wrong time for this delicious appetizer.
If you ask me my favorite dip I am going to say hot spinach artichoke dip (although classic buffalo chicken dip is a close second). That is why I love this recipe– we take classic spinach dip and combine it with light and flakey crescent rolls to create the ultimate savory appetizer.
Looking for a holiday appetizer with crescent rolls? You will love this pull-apart crescent roll Christmas tree!
Plus, you won’t believe how easy this great appetizer is to make. And while they’re so easy to put together, your guests are sure to be impressed with their presentation and flavor.
If you’re searching for a quick appetizer that’s sure to please everyone’s taste buds, you’re going to love this spinach artichoke crescent roll appetizer.
From the holiday season to game night with the family, these spinach dip crescent rolls are the perfect appetizer or finger food for any occasion. Give the easy recipe a try and I am sure that you will agree!
Ingredients in Spinach Artichoke Crescent Rolls
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
My favorite part about this simple recipe is that it’s made with just a handful of ingredients. To make these spinach artichoke bites for your next party, you’ll need:
- Crescent roll dough– Since you’ll be rolling the dough into crescent shapes, make sure to use the pre-cut rolls and not crescent dough sheets
- Cream cheese – you can use full-fat or low-fat cream cheese
- Parmesan cheese – or use a mix of parmesan and mozzarella cheese if you prefer
- Frozen spinach– thawed and squeezed dry to remove excess water (more on that below)
- Artichoke hearts– Feel free to leave them out if you don’t care for artichokes
- Minced Garlic– One clove of garlic, minced (about ½ teaspoon). Garlic powder could be used instead in a pinch.
- Butter– for brushing the tops of the crescents before baking
- Dried parsley– also called parsley flakes
How to Make Spinach Stuffed Crescent Rolls
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
To make your own spinach stuffed rolls, just follow these three quick steps:
Step 1: Prepare the spinach and artichokes. Remove excess liquid from your thawed spinach by placing it on a paper-towel-lined plate and pressing another paper towel on the top of the spinach to soak up the extra liquid. Repeat until all the excess liquid has been removed. This will prevent the filling inside your crescent rolls from becoming watery. Next, prepare the artichoke hearts by draining the water from the can and then finely chop the artichoke hearts. Finally, line a baking sheet or cookie sheet with parchment paper and set aside.
Step 2: Mix the spinach and cream cheese filling. Add the prepped spinach and artichokes to a medium bowl. Combine the veggies with the cream cheese, parmesan cheese, and garlic. Stir to thoroughly mix all the ingredients together.
Step 3: Stuff and bake the crescent rolls. Spread a thin layer of the spinach mixture over the top of each of your crescent roll dough triangles, making sure it’s covered from end to end. Then, roll the crescent triangles up into a crescent shape starting with the wide end of each triangle and ending with the shortest side. Brush each roll with butter and top it with a sprinkle of dried parsley. Bake the spinach crescents according to the package instructions. Most crescent rolls should be baked at 375° F for 9 to 14 minutes.
While these spinach artichoke dip crescent roll appetizers are best served warm and fresh, you can store leftovers for up to 3 days. To store, place your spinach artichoke stuffed rolls in an airtight container and refrigerator.
Enjoy them straight from the fridge or warm them up in the microwave or oven.
You can easily substitute fresh spinach in place of frozen spinach in this recipe. Before adding the fresh spinach leaves to the bowl, finely chop the leaves and remove the stems. Then, mix the spinach directly into the bowl with the rest of the filling ingredients.
Yes! If you aren’t a fan of artichoke hearts feel free to make your spinach dip crescent rolls without them.
More Easy Crescent Roll Recipes
- Spinach and Bacon Dip Bites – in crescent cups!
- Apple Pie Crescent Rolls
- S’mores Crescent Rolls
- Sausage Squares
- Breakfast Pizza
- Chili Cheese Dog Casserole
Spinach Artichoke Crescent Rolls
- 1 8 count tube of crescent rolls
- 4 ounces cream cheese softened
- ¼ cup shredded parmesan cheese
- ¼ cup frozen spinach thawed and squeezed dry
- ¼ cup canned artichoke hearts drained and finely chopped
- 1 clove garlic minced (about ½ teaspoon)
- 1 Tablespoon butter melted
- 1 teaspoon dried parsley
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Stir together the cream cheese, parmesan cheese, spinach, artichoke hearts, and garlic.
- Unroll the crescent roll dough and separate the triangles.
- Spread a thin layer of the cream cheese mixture on each crescent roll triangle. Roll up the crescent rolls and place them on a baking sheet.
- Brush the top of each roll with melted butter and add a sprinkle of dried parsley.
- Bake for 9-14 minutes, until the crescents are light golden brown. Serve warm.