Spinach and artichoke dip is definitely a favorite and a classic. And when you roll that into a warm and flaky roll, well that’s a great snack and appetizer right there. And if there’s not too much visible spinach, my kiddos will even eat these. Veggie win!
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Chopped artichoke hearts, frozen (then defrosted spinach), parmesan, and cottage cheese make up the filling. I like using cottage cheese because it’s creamy, delicious, and offers some protein. But you can use ricotta too. You just add this to crescent roll sheets, roll, top with a little more parm, then bake. These make a great snack or appetizer. I give them to my kiddos in the afternoon or put them on the table at dinner. And if there are leftovers, they are best reheated in a toaster oven or baked for a few minutes. The microwave makes them kind of soft.
Ingredients needed for the Crescent Rolls
- Artichoke hearts
- Defrosted frozen spinach – if you use fresh, you’ll need to cook it completely down
- Crescent rolls
- Parmesan cheese
- Cottage cheese
- Garlic powder
- Shredded mozzarella
- salt & pepper
How to make the Spinach Artichoke Crescent Rolls
- Preheat oven to 425.
- In a bowl, mix the cottage cheese, mozzarella, spinach, artichoke hearts, garlic powder, and a good pinch of salt and pepper.
- Roll out the dough. Portion your mix into 8 servings. Place one serving on the wide edge of the roll. Gently roll the dough tucking in the mixture. If any falls out, gently stuff it in the side.
- Brush the rolls with a whisked egg and top with a little parm. Bake 12-15 minutes, until brown on top.
Why we love this recipe…
- I love veggies and mix them with cheese stuffed in flakey dough, well that’s an easy yes.
- Easy to make and uses simple ingredients
- Great snack or appetizer
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Tips & FAQ for the Crescent Rolls
Frozen spinach is best but if you use fresh, just cook it down until it’s completely wilted.
Covered in the fridge for 3-4 days.
The microwave will make them soft so best in a toaster oven or oven at 350 for a few minutes.
Ricotta is a good replacement.
Ingredients
Method
- Preheat oven to 425.
- In a bowl, mix the cottage cheese, mozzarella, spinach, artichoke hearts, garlic powder, and a good pinch of salt and pepper.
- Roll out the dough. Portion your mix into 8 servings. Place one serving on the wide edge of the roll. Gently roll the dough tucking in the mixture. If any falls out, gently stuff it in the side.
- Brush the rolls with a whisked egg and top with a little parm. Bake 12-15 minutes, until brown on top.
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