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Pull-Apart Cheesy Spinach, Artichoke and Red Pepper Crescent Wreath

Pillsbury Kitchens
Updated Oct 3, 2022
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This adorable pull-apart crescent wreath has a surprise inside—a pop of holiday colors! The red, green and gold colors come from roasted peppers, spinach, artichokes and cheese. It doesn't get more festive (and delicious) than that! Your guests will love snacking on all their favorite spinach artichoke dip flavors in this fun and portable app.

Pull-Apart Cheesy Spinach, Artichoke and Red Pepper Crescent Wreath

  • Prep Time 20 min
  • Total 40 min
  • Ingredients 8
  • Servings 8
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Ingredients

  • 1 cup shredded mozzarella cheese (4 oz)
  • 1/2 cup chopped fresh baby spinach leaves
  • 1/4 cup drained, chopped marinated artichokes (from 6-oz jar), patted dry
  • 1/4 cup diced roasted red bell peppers (from 12-oz jar), patted dry
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 tablespoon butter, melted

Instructions

  • Step 
    1
    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix mozzarella cheese, spinach, artichokes, roasted peppers, 2 tablespoons of the Parmesan cheese and the garlic powder.
  • Step 
    2
    Separate each can of dough into 8 triangles. Place about 2 tablespoons cheese mixture in center of each crescent. Bring the three points of the dough triangles together over filling, then pull up sides. Firmly pinch sides of dough so cheese mixture is covered, pressing edges and seams of dough to seal completely.
  • Step 
    3
    Arrange 5 stuffed crescent balls, pinched side down, in a ring on cookie sheet. Arrange remaining 11 stuffed crescent balls in another ring around the first 5 to create a wreath pattern. Brush wreath with melted butter; sprinkle with remaining tablespoon Parmesan cheese.
  • Step 
    4
    Bake 16 to 20 minutes or until deep golden brown.

Nutrition

270 Calories
14g Total Fat
8g Protein
26g Total Carbohydrate
7g Sugars

Tips from the

Pillsbury Kitchens

  • tip 1
    Decorate finished pull-apart wreath with small fresh basil leaves, or thinly slice larger leaves and sprinkle over the top of the wreath. Cherry tomatoes make nice decorative “holly berries” too, if you feel so inclined.
  • tip 2
    If spinach stems are large, remove them before chopping the leaves.
  • tip 3
    If serving the wreath on a platter, bake on an unrimmed cookie sheet to make it easier to transfer.
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