Go Back
Spinach Artichoke Stuffed Crescent Rolls baked until golden and delicious.

Spinach Artichoke Stuffed Crescent Rolls

These Spinach Artichoke Stuffed Crescent Rolls are warm, cheesy, and perfect for gatherings, offering comfort food in a flaky, portable form.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 rolls
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Filling
  • 1 cup chopped fresh spinach or thawed frozen spinach Ensure to squeeze out excess moisture.
  • 1 cup chopped artichoke hearts Canned or jarred, well-drained.
  • 8 oz cream cheese Softened for easy mixing.
  • 1/4 cup sour cream or Greek yogurt Optional for creaminess.
  • 1 tsp garlic powder Add more for extra flavor.
  • 1/2 tsp salt Adjust to taste.
  • 1/4 tsp black pepper Adjust to taste.
  • 1 cup mozzarella cheese Shredded.
  • 1/4 cup parmesan cheese Optional, for additional flavor.
Dough
  • 2 tubes crescent roll dough Standard size.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. If using fresh spinach, cook in a pan with a splash of water until wilted, then squeeze out moisture.
  3. In a medium mixing bowl, combine spinach, artichokes, cream cheese, sour cream, garlic powder, salt, pepper, mozzarella, and optional parmesan.
  4. Mix until well combined and flavorful.
Assembly
  1. Unroll the crescent dough and separate it into triangles.
  2. Place a spoonful of filling at the wide end of each triangle.
  3. Roll the dough around the filling, starting from the wide end and tucking in the sides.
  4. Place on a lined baking sheet seam side down.
Baking
  1. Bake for 12-15 minutes or until golden brown.

Notes

For low carb options, consider using fathead dough or serve the filling in a small dish. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven or air fryer for best results.