Spinach Artichoke Crescent Roll Bake : Flaky, Cheesy, Crowd-Pleasing Comfort
This Spinach Artichoke Crescent Roll Bake transforms your favorite party dip into a golden, pull-apart pastry masterpiece. Buttery crescent dough wraps around a creamy filling packed with tangy artichokes, melty cheese, and seasoned spinach. Baked until golden and bubbling, it’s the ultimate shareable appetizer for holidays, potlucks, or any cozy gathering that calls for something warm and indulgent.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 pieces 1x
Ingredients
2 cups cream cheese, softened
1 cup sour cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
2 (14 oz) cans artichoke hearts, drained and chopped
2 cups frozen spinach, thawed and squeezed dry
4 cans crescent roll dough
1 teaspoon garlic powder
Salt and black pepper, to taste
Optional: pinch of red pepper flakes, zest of 1 lemon, or ½ teaspoon onion powder for extra depth
Optional garnish: chopped fresh parsley or a sprinkle of chili flakes
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
In a large bowl, combine cream cheese, sour cream, Parmesan, mozzarella, spinach, artichokes, garlic powder, salt, pepper, and any optional flavor boosts. Mix until smooth and well combined.
Unroll crescent dough and separate into triangles. Place a spoonful of spinach artichoke mixture on the wide end of each triangle and roll up loosely.
Arrange filled crescents in the baking dish, spacing evenly or nestling them in a spiral or layered pattern.
Spoon any remaining filling in gaps or across the top for extra creamy bites.
Bake for 22–25 minutes or until rolls are puffed and golden.
Let cool for a few minutes before serving. Garnish if desired.
Nutrition
- Calories: 210
- Fat: 14g
- Carbohydrates: 14g
- Protein: 5g