Spinach artichoke crescent rolls take buttery crescent rolls and stuff them with creamy, cheesy spinach artichoke dip to create a tasty snack or appetizer that everyone will love.
Ingredients
18 count tube of crescent rolls
4ouncescream cheesesoftened
¼cupshredded parmesan cheese
¼cupfrozen spinachthawed and squeezed dry
¼cupcanned artichoke heartsdrained and finely chopped
1clovegarlicminced (about ½ teaspoon)
1Tablespoonbuttermelted
1teaspoondried parsley
Instructions
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.
Notes
Refrigerate leftovers in an airtight container for up to 3 days.