Spinach and Artichoke Crescent Rolls
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!
Servings: 16
Calories: 117kcal
Ingredients
- 12 oz Marinated Artichoke Hearts drained, coarsely chopped
- 10 oz Frozen Spinach thawed and squeezed dry
- 1 cup Sour Cream
- 1/3 cup Mayonnaise
- 1 tsp. Garlic Powder
- 1 cup Mozzarella Cheese shredded
- 1/4 cup Parmesan grated
- 2 8 oz. tubes Crescent Rolls
Instructions
- Preheat oven to 375 degrees. Lightly grease a 13x9 pan and set aside.
- In a large bowl, combine chopped artichoke hearts, spinach, sour cream, mayonnaise and garlic powder. Stir well to combine.
- Add mozzarella and parmesan to the bowl and stir well.
- On a cutting board, unroll one tube of crescent rolls. Pinch all the seams to make one large rectangle. Spread half of the spinach artichoke mixture on the dough. Starting at a long end, roll up, jellyroll style. Cut the log into 8 pieces.
- Repeat with the remaining crescent rolls and spinach artichoke mixture.
- Place the 16 rolls in the prepared pan with the filling facing up.
- Bake for 35-40 minutes or until dough in the center is cooked. If it starts browning, cover lightly with foil.