Description
A festive, buttery crescent stuffed with creamy spinach-artichoke dip and melty cheese.
Ingredients
Scale
- 1 can refrigerated crescent roll dough
- 8 oz cream cheese
- 1 cup spinach (thawed, squeezed dry)
- 1 cup artichoke hearts (chopped)
- 1 cup shredded mozzarella or Italian-blend cheese
- 1/2 cup roasted red peppers (finely chopped)
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil or melted butter
- 1 tsp Italian seasoning or dried parsley
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
- Mix cream cheese, spinach, artichokes, garlic powder, salt, and pepper until creamy.
- Unroll crescent dough and press seams together into two rectangles.
- Spread spinach-artichoke mixture evenly down the center of each rectangle.
- Sprinkle cheese and roasted red peppers over the filling.
- Cut diagonal strips along both sides, then fold strips over filling to form a braid.
- Shape into a candy cane, brush with butter or olive oil, sprinkle seasoning, and bake for 25–30 minutes until golden.
Notes
- Ensure spinach is well-drained to avoid a soggy filling.
- Can substitute with other cheeses if desired.
- For a spicier kick, add red pepper flakes to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg