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Spinach Artichoke Crescent Roll Bake

A delightful combination of creamy goodness and flaky layers that's perfect for a busy weeknight dinner or a casual get-together with friends.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cans crescent roll dough
  • 1 cup frozen spinach, thawed and drained
  • 1 cup canned artichoke hearts, chopped
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large bowl, combine the softened cream cheese, drained spinach, chopped artichoke, mozzarella, Parmesan, garlic powder, salt, and pepper. Mix well until all ingredients are well-blended and creamy.
  3. Open the cans of crescent roll dough and unroll them into a rectangle on a large baking sheet (or use a greased 9×13-inch baking dish). Press the seams together to seal them.
  4. Spread the creamy spinach and artichoke mixture generously over the dough.
  5. Grab the edges of the crescent dough and tuck them over the filling.
  6. Pop the creation in the preheated oven and bake for about 20-25 minutes, or until the top turns golden brown and crispy.
  7. Once out of the oven, let it cool for a few minutes before slicing into squares. Serve it hot.

Notes

Don’t worry if your filling looks a little lumpy—it’s all part of the magic! You can swap out the artichokes for other veggies like mushrooms or bell peppers. This dish keeps well in the fridge for a few days, making it great for meal prep or leftovers.