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3-Cheese Spinach and Artichoke-Stuffed Crescents

Spinach and Artichoke-Stuffed Crescents
Up the ante for the classic spinach and artichoke dip by wrapping up a filling with three (yes, three!) kinds of cheese.
By Amy Erickson

Buttery crescents are the ultimate wrapper for the classic spinach and artichoke dip flavor that everyone loves. I’ve upped the ante by wrapping up a filling with three (yes, three!) kinds of cheese.

Spinach and Artichoke-Stuffed Crescents

In a medium bowl combine the cream cheese, mozzarella, a 1/4 cup of the Parmesan, salt and pepper. Mix well. Add in the spinach and the artichoke hearts. Gently mix to combine.

Cheese, spinach and artichoke hearts in a mixing bowl

Now, lay out each crescent and add a spoonful or so of the filling on the wide end. Brush the edges with some egg wash before wrapping the corners of the crescent inward to enclose the filling.

Cresent dough, creamy cheese spinach and artichoke heart mixture, brushing egg wash on the edges of crescent dough

Once your crescents are all rolled up, brush the top with a quick egg wash and top with the remaining Parmesan cheese.

Wrapped crescent dough sprinkled with parmesan cheese

Bake them on a parchment-lined pan for about. 12-15 minutes, or until they’re golden brown and cooked through. Let them cool a bit, and serve them up!



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