Spinach and Artichoke Crescent Rolls
Buttery crescent rolls filled with creamy, savory spinach and artichokes!
Equipment
- Baking Dish
Ingredients
- 12 oz marinated artichoke hearts drained and coarsely chopped
- 10 oz frozen spinach thawed and squeezed dry
- 1 cup sour cream
- ⅓ cup mayonnaise
- 1 tsp garlic powder
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tubes (8 oz each) crescent rolls
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 13x9 inch baking dish.
- In a large bowl, mix together the chopped artichoke hearts, spinach, sour cream, mayonnaise, and garlic powder until well combined.
- Stir in the mozzarella and Parmesan cheese until evenly distributed.
- On a cutting board, unroll one tube of crescent rolls and pinch the seams to form a large rectangle. Spread half of the spinach artichoke mixture over the dough. Starting from one long edge, roll it up tightly, then slice into 8 pieces.
- Repeat the process with the second tube of crescent rolls and remaining filling.
- Arrange the 16 rolls in the prepared baking dish with the filling side facing up.
- Bake for 35-40 minutes, or until the center is cooked through. If they brown too quickly, cover lightly with foil.
Notes
These rolls make a great appetizer for parties or gatherings!
