• Prep Time: 15 minutes
  • Cooking Time: 30 minutes
  • Serves: 8 servings

Spinach and Artichoke-Stuffed Crescents

  • Recipe Submitted by on

Category: Spanish, Eggs, Cheese, Healthy Recipes

 Ingredients List

  • 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) Progress artichoke hearts, drained, coarsely chopped
  • 1 box (9 oz) Green Giantâ„¢ frozen chopped spinach, thawed, squeezed to drain well
  • 2 cans (8 oz each) Pillsburyâ„¢ refrigerated crescent dinner rolls
  • 1 egg, well beaten


Heat oven to 350°F. Line cookie sheet with cooking parchment paper.

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.

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.

Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan cheese over tops.

Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.

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