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Spinach and Artichoke-Stuffed Crescents

  • Prep 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 8
  • Pinterest
    1K
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Bite-size puffs stuffed with an easy version of the classic dip make for a delicious dinner starter. MORE+ LESS-

Amy Erickson
September 4, 2014

Ingredients

1
container (8 oz) cream cheese spread
1/2
cup shredded mozzarella cheese (2 oz)
1/2
cup grated Parmesan cheese
1
can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain well
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1
egg, well beaten

Steps

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  • 1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • 2
    In medium bowl, stir together cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese. If desired, add salt and pepper to taste; mix well. Stir in artichokes and spinach.
  • 3
    Separate both cans of dough into 16 triangles. Place about 1 teaspoon filling on wide end of each triangle. Brush edges of dough with some beaten egg. Wrap bottom corners of each crescent inward; roll up dough to enclose filling. Place on cookie sheet.
  • 4
    Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan cheese over tops.
  • 5
    Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.

Expert Tips

Add in some red pepper flakes for a touch of heat.

Switch up the cheese with a creamy variety such as Brie for a super decadent treat.

Nutrition Information

No nutrition information available for this recipe

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