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