Spinach and Artichoke Dip Roll Ups
- Spinach and Artichoke Dip Roll Ups
- Recipe
- Ingredients
- Instructions
Everyone’s favorite dip is stuffed into a flaky, buttery crescent roll, oozing with all that melted cheesy goodness!
Let’s talk about crescent rolls. People seem to have a love/hate relationship with these rolls. Yes, they come in a can. No, they are not made from scratch. But when game day rolls around, I don’t want to be the one slaving away in the kitchen by myself.
So for me, crescent rolls are an absolute life-saver for times like these, and when you stuff them with the classic spinach and artichoke dip, you’ll be the first one in line to stock up on these rolls.
They’re just oozing with all of that cheesy goodness, all nestled in a flaky, buttery roll that just melts away in your mouth. Trust me, you can’t go wrong with anything here. You just can’t.
Recipe
Yield: 24 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Instructions
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a large bowl, whisk together cream cheese, artichoke hearts, spinach, garlic, mayonnaise, feta and Parmesan; season with salt and pepper, to taste.
3. Remove rolls from the can, separating them into eight triangles. Top each triangle with a heaping tablespoon of the cream cheese mixture.
4. Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat.
5. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes.
6. Serve immediately.
