Spinach and Artichoke Bites are a perfect easy appetizer that combines a favorite dip with crescent rolls for a delicious finger food.Jump to Recipe
I love the combination of spinach and artichoke together. I’ve made it as a regular dip, a baked dip, and in stuffed shells and in quesadillas. This time, I decided to make it slightly thicker than usual and try it with some crescent rolls.
Spinach and Artichoke Bites would be a perfect appetizer for a party. They are small finger-food sized bites and stay good even as they start to cool just a bit.
When we made these, I did them with the crescent rolls cut in half and at normal size. While they were delicious, the smaller ones were a bit better. They seemed to have a bit more stuffing compared to the amount of bread. And a large one gets closer to meal portions while the small ones are perfect as an appetizer.
I served mine with a bit more of the filling on the side, or you can dip in marinara sauce. Some may find marinara an odd choice, but it’s one of my favorites and I liked it with the Spinach and Artichoke Bites.
Step by Step
Preheat the oven to 375F. Prepare all of your ingredients.
Unroll the crescent rolls from one can and slice them in half to make each triangle into two triangles. Gently stretch the larger end of each triangle and make a small indention in the dough. It doesn’t have to be much, but enough to hold the dip.
Spoon about 1/4 tbsp of the spinach-artichoke mixture into the indentation on each triangle.
Roll from the widest part of the triangle to form the crescent roll around the filling, pinching the sides to seal any open edges. Continue with all of the triangles. Repeat with the other can of crescent rolls. Place on a baking sheet or stone about one inch apart.
Bake for about 12-15 minutes, until the crescent rolls are golden brown.
We put the leftover Spinach and Artichoke Bites in a container and refrigerated them. I thought they were decent cold, but we both preferred them warmed up. The toaster oven was perfect on the warm setting to add a bit of heat back to the bites without toasting them further.
Originally Published On: July 10, 2020
Spinach and Artichoke Bites
- 3/4 cups spinach leaves
- 1/4 jar marinated artichoke hearts (drained)
- 1 oz Swiss cheese (shredded)
- 1/2 oz cream cheese
- 2 cans refrigerated crescent rolls
- Preheat the oven to 375F
- Add the spinach, artichoke hearts, Swiss cheese, and cream cheese to a blender
- Pulse until the mixture is creamy and smooth
- Unroll the crescent rolls from one can and slice them in half to make each triangle into two triangles
- Gently stretch the larger end of each triangle and make a small indention in the dough
- Spoon about 1/4 tbsp of the spinach-artichoke mixture into the indentation on each triangle
- Roll from the widest part of the triangle to form the crescent roll around the filling, pinching the sides to seal any open edges
- Continue with all of the triangles
- Repeat with the other can of crescent rolls
- Place on a baking sheet about one inch apart
- Bake for about 12-15 minutes, until the crescent rolls are golden brown