Spinach and Artichoke Dip-Stuffed Crescent Rolls
Description
Flaky, buttery crescent rolls stuffed with creamy spinach-artichoke dip can be served as decadent dinner rolls or as passed party appetizers.
Ingredients
•
3 cups chopped fresh spinach leaves
•
1 (14 ounce) can artichoke hearts, drained and chopped
•
1 (8 ounce) container whipped cream cheese, softened
•
1/4 cup mayonnaise
•
1/4 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
•
1/2 cup fine Italian bread crumbs
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2
Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
3
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.
4
Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.