Spinach and Artichoke Dip-Stuffed Crescent Rolls

Flaky, buttery crescent rolls stuffed with favorite spinach and artichoke dip and oozing melted feta and whipped yummy cream cheese.

Ingredients

• 3 cups chopped fresh spinach leaves
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) container whipped cream cheese, softened
• 0.25 cup mayonnaise
• 0.25 cup crumbled feta cheese
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• kosher salt and freshly ground pepper to taste
• 3 (8 ounce) tubes refrigerated butter-flavored crescent rolls
• 0.5 cup fine Italian bread crumbs

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
3. Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
4. Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.