Spinach Artichoke Crescent Rolls are a wonderful appetizer or snack inspired by the classic dip. These crescent rolls are light, flaky, and packed with a creamy, cheesy spinach-artichoke filling. They’re simple to prepare and come together in under 30 minutes, making them perfect for parties, weeknight snacks, or holiday gatherings.
Spinach Artichoke Crescent Rolls
These savory crescents combine three kinds of cheese with spinach and artichokes to create a crowd-pleasing bite. The cheesy filling helps mellow the spinach flavor, so picky eaters often enjoy them, and they’re easy to scale up for a larger crowd. Ready in minutes, they’re an effortless way to make a memorable appetizer.
Eating Keto or Low Carb?
If you follow a keto or low-carb plan, swap the store-bought crescent dough for a low-carb alternative such as fathead dough. After preparing the dough, use a pizza cutter to slice it into triangles and assemble the rolls just like traditional crescent dough.
Getting kids to eat vegetables can be challenging, but the creamy cheese blend in these rolls tends to win them over. Many parents report that children come back for seconds, so these are a reliable way to add a little green to the menu.
Can I Use Fresh Spinach?
Yes. Fresh spinach works well—simply wilt it briefly in a pan with a splash of oil, chop it, and let it cool before mixing it with the cheeses. Frozen spinach is a convenient, economical shortcut and gives the same flavor when properly drained.
How to make Spinach Artichoke Crescent Rolls
(Full recipe card below)
Combine the filling ingredients, spread the spinach-artichoke mixture onto each crescent triangle, roll from the wide end to the tip, brush with egg white and melted butter, then bake until golden brown. Serve warm.
Brush crescents with reserved egg white and melted butter for a golden, glossy finish.
Bake until puffed and golden, then serve immediately for the best texture and flavor.
Can I Make These Without Artichokes?
Yes. You can omit the artichokes and use only spinach—those versions are still delicious. The recipe is flexible, so adjust the filling to your taste.
How To Store Leftovers
Allow leftovers to cool completely, then store them in an airtight container in the refrigerator for 2–3 days. They are best served warm and fresh; refrigeration will soften the rolls slightly.
Best Way To Reheat
Reheat briefly in the microwave for convenience, or warm them in a 350°F oven on a baking sheet until heated through. They’re tasty warm, but can also be enjoyed at room temperature.
Other Crescent Roll Ideas
If you’re looking for more ways to use store-bought crescent dough, try both savory and sweet variations. A few popular ideas include:
- Jalapeno Popper Crescent Rolls — spicy, cheesy, and wrapped in flaky dough.
- Buffalo Chicken Braided Crescent — flavorful shredded chicken with a buffalo kick.
- Cheesecake Danish — a sweet, creamy option for breakfast or dessert.
These spinach artichoke crescent rolls are a reliable appetizer for gatherings and holidays. The creamy filling and buttery pastry pair beautifully, and the recipe is forgiving enough to customize. Try them for your next get-together — they tend to disappear quickly!
Have you tried spinach artichoke stuffed crescent rolls? Let us know in the comments.
More Appetizer Recipes
- Philly Steak and Cheese Crostini
- Bite-Sized Crab Cakes
- Jalapeno Popper Crescent Rolls
- Cheesy Bacon Spinach Dip
- Air Fryer Avocado Fries
Spinach Artichoke Crescent Rolls
4 People
10 minutes
15 minutes
25 minutes
A play on the famous dip, but stuffed into buttery, golden crescent rolls!
Ingredients
- 1 – 10 oz. package frozen spinach, well drained
- 1 container crescent rolls
- 1 egg, separated
- ½ cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 4 oz. cream cheese, softened
- Salt and pepper to taste
- 3 artichoke hearts, chopped (optional)
Instructions
- Preheat oven to 325°F.
- Ensure the spinach is drained thoroughly to avoid a soggy filling.
- In a bowl, combine the drained spinach, chopped artichokes (if using), cream cheese, mozzarella, Parmesan, salt, pepper, and the egg yolk. Mix until smooth. Reserve the egg white for brushing.
- Spread a portion of the filling onto each crescent triangle.
- Roll each triangle from the wide end to the tip and place on a baking sheet.
- Brush the tops with the reserved egg white mixed with a little melted butter.
- Bake for about 15 minutes or until the crescents are golden brown. Serve warm.
Nutrition Information:
Yield: 4
Amount Per Serving:
Calories: 280