Tree-Topped Spinach Artichoke Crescent Cups Recipe
These Tree-Topped Spinach Artichoke Crescent Cups are a delicious and easy appetizer featuring a creamy artichoke and spinach filling baked inside golden crescent roll cups. Perfect for parties or a tasty snack, they combine cheesy goodness with fresh herbs for a delightful bite.
- 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 cheese
Dough and Topping
- 2 (8-ounce) tubes crescent rolls
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit and lightly oil a pie plate or coat it with nonstick spray to prevent sticking.
- Prepare Filling: In a large bowl, combine the 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 the shredded mozzarella and grated Parmesan cheese until evenly mixed.
- Prepare Crescent Dough: Unroll the crescent rolls onto a clean surface and press down the perforations to seal them into a single 13 by 18-inch rectangle.
- Add Filling: Spread the artichoke and spinach mixture evenly over the sealed crescent dough rectangle.
- Roll and Cut: Starting at the shortest side, carefully roll the dough up into a tight log, pressing the edges to seal it well. Using a sharp knife, cut the roll into eight equal pieces.
- Arrange and Egg Wash: Place each cut piece cut side down into the prepared pie plate. Brush the tops generously with the beaten egg to help them brown beautifully.
- Bake: Bake the crescent cups in the preheated oven until golden brown and cooked through, about 25 minutes.
- Serve: Remove from the oven and garnish with chopped fresh parsley. Serve immediately for the best flavor and texture.
Notes
- Pressing the perforations in the crescent dough ensures the filling won’t leak out while baking.
- Make sure to drain and pat dry the artichoke hearts thoroughly to prevent soggy dough.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Use freshly grated Parmesan for better flavor and melting quality.
- These crescent cups are best served fresh but can be reheated gently in the oven.
