Wednesday, December 19, 2018

Spinach Artichoke Crescent Rolls

One of the first things Jim made for me back in the day was Spinach Artichoke Dip. Boy, do I love that stuff. I really never needed anything to dip into it, I could spoon it right from the bowl directly into my mouth. It was very popular in the ‘90s and around the turn-of-the-century (don’t you just love saying “turn of the century?”), and often shows up in non-dip forms such as main dishes and quiches. Dips, as you are aware (as well as the above mentioned main dishes and quiches), are not very portable, so I decided that I was going to find a way to make my favorite dip portable.

Enter that ubiquitous convenience food, the crescent roll, gifted to us by the Pillsbury Company back in the 1960’s. Good on its own, the crescent roll also acts as a nice vehicle to transport both sweet and savory goodness from the pan right into our mouths without the need for dinnerware or cutlery. After a bit of experimentation, I managed to create a dip sturdy enough to hold its own in a crescent roll, yet creamy enough to be melt-in-your mouth good.
Wonderful on their own, these pair nicely with soups, stews, and salads.  Delight your friends and family this holiday season with these delicious rolls.
Spinach Artichoke Crescent Rolls

1 8-oz. pkg. Crescent rolls
4 oz. cream cheese, softened
 1 Tablespoon mayonnaise
1/4 cup grated Parmesan
1/3 cup shredded cheddar cheese
2 scallions, chopped
2 tablespoons fresh chopped spinach
1/4 teaspoon garlic salt

Preheat oven to 375° F. Lightly spray a baking sheet with PAM, or line with a Silpat or parchment paper; set aside.

Unroll the crescent rolls and separate each triangle. In a medium mixing bowl, with an electric mixer, beat together remaining ingredients until well blended. Divide mixture among crescent rolls, spreading nearly to edges.

Roll up crescents, starting from widest end. Place on prepared baking sheet and bake for 12-14 minutes until lightly browned. Serve warm.

This Spinach Cheesy Bread, though less than portable, is always a family favorite.

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Linda said...

Pattie you amaze me with your creativity. I've loved that dip since the first time I had it at Houston's restaurant (in Houston). I used to make it for parties. I never thought about putting it in or on bread - how perfect. And I also love crescent rolls!

Alycia Nichols said...

STOP IT!!!!!!!!!!! You KNOW this just gets me all giddy and goofy!!! I haven't bought Pillsbury crescent rolls in quite a long time, but this gives me a reason! What a great way to perk them up! I'll justify it by telling myself the spinach is a healthy vegetable that needs to be consumed by the cupful!!!

Pattie @ Olla-Podrida said...

Artichokes are a good source of Vitamin C and magnesium, so really, this is health food. :-)

Debbie - Mountain Mama said...

Ooh I love a good spinach dip, and this looks amazing Pattie! Funny, I just told my daughter a few minutes ago via text to pick up two packages of crescent rolls on her way home....I have two packages of Hillshire Farm Mini Beef Franks dying to become pigs in a blanket for Christmas!! :) Merry Christmas to you, Pattie! said...

I can't live without a can of crescent rolls in my fridge and this is definitely a recipe I can't wait to try! I love your version with cheddar cheese,yum! Have a wonderful Christmas Pattie, and thank you for all the great recipe and tablescape inspirations!