Spinach & Artichoke Crescent Rolls Recipe Card
The classic, crowd-pleasing spinach artichoke dip turned crescent rolls in this delicious and easy appetizer that's perfect for game day!
Servings: 16
Calories: 117kcal
Ingredients
- 12 oz Marinated Artichoke Hearts drained, coarsely chopped
- 10 oz Frozen Spinach thawed, squeezed dry
- 1 cup Sour Cream
- ⅓ cup Mayonnaise
- 1 tsp Garlic powder
- 1 cup Mozzarella Cheese shredded
- ¼ cup Parmesan Cheese grated
- 2-8 oz tubes Crescent Rolls
Instructions
- Preheat oven to 375℉ degrees. Lightly grease a 13"x9" 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 until the top turns golden brown. If it starts browning too quickly, cover lightly with foil.
Nutrition
Calories: 117kcal