Best Spinach Artichoke Crescent Roll Ups Recipes

SPINACH AND ARTICHOKE DIP-STUFFED CRESCENT ROLLS

Spinach and Artichoke Dip-Stuffed Crescent Rolls image

Flaky, buttery crescent rolls stuffed with favorite spinach and artichoke dip and oozing melted feta and whipped yummy cream cheese.

Provided by Sahara B

Time 40m

Yield 24

Number Of Ingredients 10

Ingredients

3 cups chopped fresh spinach leaves
1 (14 ounce) can artichoke hearts, drained and chopped
1 (8 ounce) container whipped cream cheese, softened
¼ cup mayonnaise
¼ cup crumbled feta cheese
2 tablespoons grated Parmesan cheese
2 cloves garlic, minced
kosher salt and freshly ground pepper to taste
3 (8 ounce) tubes refrigerated butter-flavored crescent rolls
½ cup fine Italian bread crumbs

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
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.
Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 14.6 g, Cholesterol 12.5 mg, Fat 11.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 388.9 mg, Sugar 2.7 g

SPINACH-ARTICHOKE CRESCENT ROLL-UPS

Spinach-Artichoke Crescent Roll-ups image

I first saw these appetizers in a Facebook feature, but it didn't have a link to the recipe. Then I tried them at a party a while back, and I asked the host for the recipe. I haven't had a chance to make them yet, but I wanted to post the recipe so it's available when I finally do have an opportunity to make them. I really love spinach-artichoke dip, and these were every bit as good as the dips I've had in restaurants.

Provided by Vickie Parks @Northwestgal

Categories Cheese Appetizers

Number Of Ingredients 11

Ingredients

1 (14-oz) can(s) quartered artichokes, drained and cut into small chunks
8 or 10-oz package(s) frozen chopped spinach, thawed and drained
1 (8-oz) package(s) cream cheese, softened
1/2 cup - sour cream
1/8 cup - mayonnaise
1/2 cup - crumbled feta cheese (or shredded mozzarella cheese)
1/2 cup - grated parmesan cheese
2 clove(s) garlic, finely minced
1/2 teaspoon(s) salt
1/2 teaspoon(s) black pepper
3 (8-oz) tube(s) refrigerator crescent rolls

Steps:

Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside. Separate crescent rolls; set aside.
Beat together the cream cheese, sour cream and mayonnaise until well blended. Add feta (or mozzarella), Parmesan, garlic, garlic powder, pepper and salt. Fold in the artichokes and spinach.
Place a heaping spoonful of the spinach-artichoke dip on the wide end of each crescent roll. Starting with the wide end of the dough, roll up each crescent roll.
Place rolls, seam side down, on the prepared baking sheet, and bake at 350°F for about 15 minutes or until the dough is lightly browned.