Spinach and Artichoke Crescent Rolls

Last updated on September 27th, 2022

Spinach and artichoke crescent rolls combine everyone’s favorite dip with buttery, flaky crescent rolls! A delicious and easy appetizer that’s perfect for parties!

These crescent rolls filled with hot spinach artichoke dip are going to blow you away!

I first saw the recipe from Damn Delicious a couple years ago and knew I would fall in love with it! I changed a few things about it just from the way I know I make my spinach artichoke dip, but it’s the same general idea.

Either way, they are amazing and the perfect game day appetizer!

Table of Contents

How to Make Crescent Roll Pinwheels

Ingredients:

marinated artichoke hearts
frozen spinach, thawed and drained
sour cream
mayonnaise
garlic powder
shredded mozzarella
grated parmesan
crescent rolls

The first thing I want to reiterate is that your spinach has to be thawed and drained very well. I buy a box of frozen chopped spinach, unwrap it and set it in a colander to thaw. Once it’s thawed, actually pick up handfuls of the spinach at a time and squeeze all the water out. It holds a lot of moisture, and if you don’t remove it, it will leave your crescent roll dough too soggy.

For this recipe, I used 2 (6 oz.) jars of marinated artichoke hearts. I love the marinated ones and they’re pretty much the only ones I will buy. Drain the oil off and then coarsely chop them.

In a large bowl, add your chopped artichoke hearts, spinach, sour cream, mayonnaise and garlic powder. Mix it up really well to combine. Then stir in the mozzarella and parmesan until combined.

Next, on a large cutting board, roll out one tube of crescent rolls. Pinch all the seams to make it one sheet.

Then spread half of the dip mixture over the crescent rolls.

Carefully start rolling up from one of the long ends, being careful to try to keep all of the mixture inside the jellyroll.

Once you have it rolled up, use a sharp knife to cut the log into 8 pieces.

Then place the pieces into a lightly greased 13×9 pan.

Repeat with the second tube of crescent rolls and the remaining dip until you have 16 slices and your pan is filled.

Then bake at 375 degrees for about 35-40 minutes. You want to be sure that the dough in the middle is fully cooked. If they start browning too fast, lightly cover the pan with foil while they continue to cook.

I mean, how gorgeous are they?? So buttery and flaky and then filled with that amazing spinach artichoke dip!

These disappear everywhere I take them!

They do make a large serving, though, so feel free to cut the recipe in half if you only need 8 servings. The cook time will remain the same.

These spinach and artichoke crescent rolls are a perfect appetizer for any party or get-together. They are easy to make and taste delicious. So be sure to give them a try next time you need a tasty appetizer!

Looking for Easy Crescent Roll Recipes? Learn how to make Crescent Roll Recipes at home.

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