Spinach-Artichoke Crescent Roll-ups

Spinach-Artichoke Roll-ups via elisebakesSpinach and Artichoke is one of my favorite flavor combinations.  I usually this prepare this recipe as a typical dip, but this time I  doubled it and made half into crescent roll-ups.  The recipe I have posted below is the doubled version, which makes enough for 16 crescent rolls and an additional 3 cups of dip.  They were so delicious, especially right out of the oven (what isn’t?), but they maintained their deliciousness even after sitting on the counter for several hours!Spinach-Artichoke Roll-ups via elisebakes

Spinach Artichoke Dip/Roll-ups (for 16 roll-ups + ~3 cups of dip)

  • 2 cans quartered artichokes
  • 8-10 oz package frozen spinach, thawedSpinach-Artichoke Roll-ups via elisebakes
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup shredded mozzarella
  • 1/2 cup grated parmesan
  • 1 clove of garlic, minced of finely chopped
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • Crescent Rolls
  • optional: 1/4 cup shredded mozzarella for sprinklingSpinach-Artichoke Roll-ups via elisebakes
  1. Drain artichokes and cut up a little bit (I cut each quarter into thirds).
  2. Beat cream cheese until smooth.  Add sour cream and mayonnaise and mix until combined thoroughly.
  3. Add cheeses, garlic, and spices.
  4. Fold in artichokes and spinach.
  5. Place a spoonful onto a crescent roll, then roll it up and bake at 350 for about 15 minutes, or until the dough has turned golden.  Half of the dip filled 2 tubes of crescent rolls for a total of 16 crescent roll-ups.
  6. For the remaining dip, place in a 24 oz baking dish and sprinkle extra mozzarella on top. Bake at 350 for 30-40 minutes, until cheese is golden brown.Spinach-Artichoke Roll-ups via elisebakes

Tomato-Basil Stuffed Cheese Bread

Tomato-Basil Stuffed Cheese Bread via elisebakesThis stuffed bread was fantastic!  I love the combined flavor of fresh basil, tomatoes, and mozzarella!  Definitely something I will make again because it was super easy to whip up.  I used a loaf of homemade crusty bread, but you could obviously use any type of bread if you don’t like a hard crust.  The one thing I would change would be to use freshly shredded cheese as opposed to pre-shredded, it just doesn’t melt quite as nicely.  Otherwise, perfect!

Stuffed Bread

Tomato-Basil Stuffed Cheese Bread via elisebakes

  • Round loaf of bread (I used a loaf of mozzarella-basil crusty bread)
  • 1 tomato, sliced
  • 2 cloves of garlic, diced
  • 2 Tbsp chopped fresh basil
  • 2 Tbsp green onions, diced
  • 1 cup shredded mozzarella cheese
  1. Cut the loaf in half and hollow it out just a little bit.
  2. In a bowl, combine garlic, basil, green onions and mozzarella cheese.
  3. Spread the tomatoes over the bread in a layer.
  4. Cover it with the cheese mixture.
  5. Place the top of the loaf on top and cover with foil.
  6. Bake at 350 for 30 minutes.