Cheesy Artichoke Spinach Rolls

Cheesy Artichoke Spinach Rolls


Artichoke Hearts 1 12oz Jar
Roasted Red Pepper Strips 1/4 Cup
Baby Spinach 2 Cups
Sour Cream 1 Cup
Mayonnaise 1/3 Cup
Garlic Powder 1/2 teaspoon
Onion Powder 1/2 teaspoon
Mozzarella Cheese 1 Cup
Grated Parmesan 1/4 Cup
Cresent Roll Sheet 1 Package
Beaten Egg 1
Diced Parsley 1/4 Cup


Super easy recipe since this uses refrigerated crescent dough! Thankfully most of the other stuff is from a jar.

Its almost like Spinach Artichoke Dip in a roll.

  1. Pre Heat the oven to 375 Degrees.
  2. Roughly chop the Artichoke Hearts & Spinach then dice the Roasted Red Peppers and add to a large bowl with the Mayonnaise, Sour Cream, Garlic & Onion Powders, a Tablespoon or two of the diced Parsley(reserve the rest for garnish) and finally the Cheeses (reserve a tablespoon of the grated Parmesan for the top) season with Salt & Pepper.
  3. Unroll the Crescent dough on a lightly floured surface and roll out to slightly larger rectangle so you cant see any seams.
  4. Spread the Artichoke mixture on the dough almost to the edges, roll up from the short end, spray a pie plate with cooking spray or Oil then cut the Roll into eight pieces and place in the pie plate.
  5. Brush with the beaten Egg and sprinkle the remaining Parmesan on top and bake for about 20 minutes or until the middle roll is cooked through and the outside ones are brown.
  6. Scatter the leftover Parsley on top and serve hot or warm.


10 min


20 min



Skill Level