Tree-Topped Spinach Artichoke Crescent Cups Recipe
Delicious Tree-Topped Spinach Artichoke Crescent Cups combine creamy spinach and artichoke filling with flaky crescent roll dough for a perfect appetizer or snack. These crescent cups are baked until golden and topped with fresh parsley for a flavorful, easy-to-make treat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 1 (14-ounce) can artichoke hearts, drained, patted dry and chopped
- 2 cups baby spinach, chopped
- ⅓ cup sour cream
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan
Dough
- 2 (8-ounce) tubes crescent rolls
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat Oven. Preheat oven to 375 degrees Fahrenheit and lightly oil a pie plate or coat it with nonstick spray to prepare for baking.
- Make Filling. In a large bowl, combine chopped artichoke hearts, chopped spinach, sour cream, mayonnaise, garlic powder, and onion powder. Season the mixture with kosher salt and freshly ground black pepper to taste, then stir in mozzarella and Parmesan cheeses until evenly mixed.
- Prepare Crescent Roll Base. Unroll both tubes of crescent rolls and press along perforations to seal into one approximately 13 by 18-inch rectangle, creating a solid dough layer.
- Assemble the Roll. Spread the artichoke and spinach mixture evenly over the sealed crescent roll dough rectangle.
- Roll and Cut. Starting at the shortest side, tightly roll up the dough with the filling inside. Press the edges to seal the roll. Cut this roll into eight equal pieces.
- Arrange in Pan and Brush Egg. Place the cut pieces, cut side down, onto the prepared pie plate. Brush the tops with the beaten egg for a golden finish after baking.
- Bake. Place the pie plate in the oven and bake for 25 minutes or until the crescent cups turn golden brown and are cooked through.
- Garnish and Serve. Remove from oven and garnish with chopped fresh parsley leaves. Serve immediately while warm.
Notes
- Ensure artichoke hearts are well-drained to prevent soggy crescent cups.
- Press perforations firmly to keep the crescent roll dough from opening during baking.
- Use fresh parsley or substitute with basil or chives for a different flavor profile.
- The crescent cups can be baked a few hours ahead; reheat gently before serving.
- For a spicier version, add a pinch of red pepper flakes to the filling.
- May replace mayonnaise with Greek yogurt for a lighter option.
