Spinach Artichoke Crescent Roll Bake Recipe: A Cheesy, Comforting Classic

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You’ve had those days, the kind where only something warm, melty, and wrapped in flaky golden pastry will do. That’s where this Spinach Artichoke Crescent Roll Bake steps in. Whether you’re looking to impress guests or simply treat yourself to something indulgent, this dish delivers comfort in every layer. Imagine the beloved flavors of spinach artichoke dip baked into soft, buttery rolls. The result? A pull-apart delight that disappears as fast as you can slice it.

What Is Spinach Artichoke Crescent Roll Bake?

This dish brings together two comforting favorites: creamy spinach artichoke dip and crescent roll dough. Picture this: a rich, cheesy mixture with tender spinach and chopped artichoke hearts, swirled inside flaky rolls that bake until golden brown. It’s a savory, satisfying bake perfect for brunch spreads, potlucks, or game day snacks.

Ingredients You’ll Need for the Perfect Bake

Let’s break down exactly what you’ll need to recreate this dish in your own kitchen. Every component plays a role in flavor and texture, and the best part? Most of it is probably in your fridge already.   Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

Full Ingredient List (with Substitutions)

Ingredient	Amount	Notes / Alternatives
Artichoke hearts (canned)	1 (14 oz) can	Drain well. Marinated hearts add tangy depth.
Baby spinach (chopped)	2 cups	Frozen spinach works if thawed & drained.
Sour cream	1 cup	Greek yogurt is a lighter option.
Mayonnaise	1/3 cup	Skip or reduce for a tangier filling.
Garlic powder	1/2 tsp	Use fresh garlic for a sharper flavor.
Onion powder	1/4 tsp	Optional but adds warmth.
Kosher salt & black pepper	To taste	Taste as you mix to avoid overseasoning.
Mozzarella (shredded)	1 cup	Low-moisture works best.
Parmesan (freshly grated)	1/4 cup	Adds nutty, salty richness.
Crescent rolls (tubes)	2 (8 oz each)	Sub with puff pastry for a flakier bite.
Egg (beaten)	1 large	For brushing the tops before baking.
Fresh parsley (chopped)	2 tbsp	For garnish and color.

How to Make Spinach Artichoke Crescent Roll Bake (Step-by-Step)

Creating this recipe doesn’t require any advanced skills—just follow these steps and enjoy the process.

Prep the Oven and Pan

• Preheat to 375°F (190°C).
• Lightly grease a pie plate with nonstick spray or oil.

Make the Filling

• In a large bowl, mix artichokes, spinach, sour cream, and mayo.
• Stir in garlic powder, onion powder, salt, and pepper.
• Fold in mozzarella and Parmesan until well combined.

Assemble the Dough

• Unroll crescent rolls and press seams together to form a rectangle (approx. 13×18 inches).
• Spread the filling evenly across the surface.

Roll, Slice, and Arrange

• Starting at the short end, roll the dough tightly like a jelly roll.
• Slice into 8 equal pieces.
• Arrange rolls cut-side down in your prepared dish.

Bake to Golden Perfection

• Brush the tops with beaten egg.
• Bake for 20–25 minutes, or until golden brown and bubbling.

Finish and Serve

• Garnish with chopped parsley.
• Serve warm and savor every bite.

Tips for the Best Spinach Artichoke Crescent Roll Bake

Want a bake that turns out just right every time? Keep these tips in mind:

• Seal the seams: Press the dough together well so filling doesn’t leak out.
• Use room temp dough: It’s easier to roll and press.
• Drain well: Wet spinach or artichokes can make the rolls soggy.
• Don’t overfill: A generous layer is great, but too much will burst during baking.
• Line your dish: For easy cleanup and crisp bottoms, use parchment paper.

Variations You Can Try

Looking to make this dish your own? These easy swaps and additions let you customize based on your pantry or preferences.

Add Protein

• Diced rotisserie chicken
• Cooked and crumbled bacon or sausage

Spice It Up

• Red pepper flakes
• Jalapeño slices
• A dash of hot sauce in the filling

Vegetarian-Friendly Swaps

• Vegan mayo and dairy-free cheese
• Egg replacer for brushing tops

Mini Roll Version

• Cut smaller rolls for party-ready appetizers

What to Serve with This Bake

This dish is hearty but pairs beautifully with lighter or contrasting sides. Here are a few ideas:

• Fresh Green Salad: Add a citrus vinaigrette to cut the richness.
• Tomato Basil Soup: Classic creamy soup complements the cheese.
• Fruit Salad: Sweetness balances the savory bake.
• Brunch Beverages: Mimosas, iced coffee, or a ginger tea.

Storage and Reheating Tips

Got leftovers? Lucky you! Here’s how to keep them tasty:

• Store: Keep in an airtight container in the fridge for up to 3 days.
• Reheat: Pop into a 350°F oven for 10 minutes to bring back the crisp.
• Freeze: Wrap tightly in foil and freeze for up to 1 month. Reheat in oven from frozen.

Nutrition Breakdown (Per Roll Estimate)

Nutrient	Amount
Calories	285
Protein	8g
Carbs	21g
Fat	19g
Fiber	2g
Calcium	15% DV

Frequently Asked Questions (FAQ)

Can I use frozen spinach in this Spinach Artichoke Crescent Roll Bake?

Absolutely. Just be sure it’s completely thawed and squeeze out all moisture before mixing.

Can this dish be made ahead of time?

Yes! You can prep it the night before and store covered in the fridge. Bake fresh before serving.

How do I prevent the rolls from turning soggy?

Drain your spinach and artichokes well, and don’t overload the dough. Also, avoid covering them with foil during baking.

Is this recipe freezer-friendly?

Yes, but for best results freeze it after baking. Wrap tightly and reheat directly in the oven.

Can I make it gluten-free?

Use gluten-free crescent dough and verify that your other ingredients are certified gluten-free.

Final Thoughts: Comfort Wrapped in Crescent Layers

By now, you know that this Spinach Artichoke Crescent Roll Bake isn’t just a recipe—it’s a comfort experience. You’re bringing together rich, creamy filling with golden layers of buttery dough. It’s simple, quick, and loaded with flavor. Whether you’re making it for a weekend brunch, a holiday gathering, or just because your week needs a warm-up, you can’t go wrong.

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