Spinach and Artichoke Dip-Stuffed Crescent Rolls
Recipe by Sahara B from allrecipes.com
Appetizer 40 Mins.
Ingredients
24
24 servings
- •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.
Nutritional Facts
Per 24 servings
- Calories: 177
- Carbohydrate: 15g
- Fat: 11g
- Fiber: 1g
- Protein: 4g
- Sugar: 3g
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