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!
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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