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Spinach and Artichoke Dip-Stuffed Crescent Rolls

Flaky, buttery crescent rolls stuffed with favorite spinach and artichoke dip and oozing melted feta and whipped yummy cream cheese.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 24 people
Calories 3800.5 kcal

Equipment

  • 1 Large Mixing Bowl For combining the dip ingredients.
  • 1 Baking Sheet Standard half-sheet size is ideal.
  • 1 Parchment Paper or Silicone Baking Mat Essential for non-stick baking and easy cleanup.
  • 1 Spatula or Spoon For mixing ingredients and scooping the filling.
  • 1 Measuring Spoons For accurate seasoning.

Ingredients
  

Main

  • 3 cups chopped fresh spinach leaves
  • 1 14 ounce can artichoke hearts, drained and chopped
  • 1 8 ounce container whipped cream cheese, softened
  • ¼ cup mayonnaise
  • ¼ cup crumbled feta cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 cloves garlic minced
  • kosher salt and freshly ground pepper to taste
  • 3 8 ounce tubes refrigerated butter-flavored crescent rolls
  • ½ cup fine Italian bread crumbs

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
  • Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
  • Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

Notes

To elevate the flavor, consider blanching and shocking the fresh spinach before chopping to remove excess moisture and maintain vibrant color. Ensure the whipped cream cheese is truly softened for a smooth, cohesive dip texture. For an extra layer of flavor and crunch, lightly toast the Italian bread crumbs in a dry pan before dredging the crescent rolls. This intensifies their aroma and prevents them from becoming soggy. Watch the rolls closely during baking, as oven temperatures can vary; they should be a deep golden brown, not just lightly colored, for optimal flakiness and crispness. A sprinkle of fresh parsley or chives after baking adds a final touch of freshness and color.