Pull-Apart Crescents with Spinach Artichoke Dip
This recipe for Pull-Apart Crescents with Spinach Artichoke Dip will become a favorite appetizer to serve at your parties or potlucks!
Servings: 8 servings
Ingredients
- 8 ounces ham chopped
- ½ cup artichoke drained & chopped
- 2 cups fresh spinach lightly packed
- 1 ½ cups shredded mozzarella cheese
- 8 ounces cream cheese softened
- ½ cup sour cream
- 2 tablespoons grated Parmesan cheese
- salt and pepper to taste
- 4 tablespoons melted butter divided
- 8 ounces Swiss cheese or mozzarella, block cheese
- 2 (8 ounce each) can refrigerated crescent rolls, crescent roll dough
Instructions
- Preheat oven to 375°F.
- Finely chop the ham, artichoke and fresh spinach.
- In a bowl combine ham, artichoke, spinach, shredded mozzarella cheese, cream cheese, sour cream, parmesan cheese and 2 tablespoons melted butter. Lightly salt and pepper. Mix until well incorporated.
- Cut the block of cheese into 16 mini rectangles. Roll out the crescent rolls. Place a piece of cheese on each crescent triangle, roll into a ball and pinch edges together. Repeat with remaining cheese and crescent rolls.
- Place the crescent balls along the outside of large skillet. Add the dip mixture in the center of the skillet. Brush the crescent rolls with the remaining 2 tablespoons butter.
- Take pieces of foil and fold them into 2. Lightly cover outer edges of skillet with foil so the crescent rolls are covered.
- Bake for 20 minutes. Remove foil and bake another 5-7 minutes. The dip will start bubbling.
- Sprinkle additional parmesan cheese, if desired. Enjoy!
Nutrition
Serving: 2crescent rolls and dip | Calories: 336kcal | Carbohydrates: 8g | Protein: 15g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 739mg | Potassium: 266mg | Sugar: 3g | Vitamin A: 1515IU | Vitamin C: 3.1mg | Calcium: 277mg | Iron: 0.8mg