Spinach & Artichoke Dip Crescent Ring
When I was making my taco ring months ago, it only seemed natural to ask myself: what else can I stuff into a crescent ring? And that’s the story of how this spinach and artichoke stuffed ring came to be. It’s not glamorous but its true.
So basically if I have to tell you that spinach and artichoke dip stuffed inside buttery crescent rolls is good I feel like I’m insulting your intelligence and really taking on that good ol role of captain obvious so I’m not going to talk too much about it and just tell you how to make it. What I will say is this is probably one of the tastiest things I’ve ever made. Also I can’t tell you how relieved I was that the dip didn’t completely ooze out all over and make a mess. Just that one little naughty drip in the above photo which I kinda like.
How to make: First, use your largest baking sheet. And for the love of all that is good please use parchment paper. No stickage will occur and it makes it fairly easy to transfer to a serving plate.Second, find a bowl that is about 5 inches in diameter (the diameter when measured across the open, top part of the bowl) and place in face-down in the middle of your parchment-lined baking sheet.Third, pop those crescent rolls open and see if you can not jump when it pops even though you are 100% expecting it. I cannot. Unroll and lay them out next to your baking sheet for easy access while assembling. Fourthly, arrange the crescent triangles around the bowl in a concentric pattern around the bowl. The bottom of the triangle should be flush with the bowl and the pieces should overlap. See photo.
It’s helpful to press around the edge of the circle’s center to create a little lip so you can discourage spillage once alll the triangles are put in place.
Arrange chunks of the filling in cylindrical chunks around the ring. It’s easiest to just go for it with your *clean* hands. Then lift the tip of a triangle and wrap over the filling, slightly on a diagonal and tuck it into the center of the circle. Repeat with all remaining triangles.
Spinach & Artichoke Dip Crescent Ring
- 2 cans crescent rolls
- 1 8 oz block cream cheese softened
- 2 1/2 cups frozen spinach thawed and drained
- 1 cup mozzarella cheese grated
- 3/4 cup canned artichoke hearts chopped
- 1/2 cup Parmesan cheese grated
- 1/3 cup mayonnaise
- 1 tbsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 egg optional
Make the filling
- Combine all ingredients except crescent rolls in a bowl until fully combined. This should be easy to do with a spatula as long as the cream cheese is soft. *make sure spinach is drained of excess liquid.
- Refrigerate for 1 hour before assembling the crescent ring.
Assembly and baking
- Preheat oven to 375.
- Line a large baking sheet with parchment paper and place your bowl top-down in the middle of the parchment paper.
- Arrange crescent rolls in a concentric, overlapping circle around the bowl (refer to photos above as a guide). You maybe not need all of the rolls. Just use enough to get around the bowl and save the rest.
- Once all dough triangles have been arranged, remove the bowl and use your hands to press the dough around the center of the circle and create a little lip around the edge of the center of the circle.
- Remove filling from the fridge and place large cylindrical chunks around the center of the circle like in the photos.
- Gently lift the tip of each triangle over the filling and press into the inner circle.
- Brush all over with beaten egg if desired.
- Bake for about 20-25 minutes or until evenly golden brown.
- It’s important to refrigerate the filling so its easy and clean to assemble. You can also make it ahead the night before and refrigerate over night!
- Egg was is optional, it ensures a beautiful golden brown finish so if you can, I recommend it!
I do not like mayo nor buy it so can this be made with miracle whip by any chance??
I’m going to do this for the holidays!