Air Fryer Spinach-Artichoke Crescent Bites

Air Fryer Spinach-Artichoke Crescent Bites

from pillsbury.com
65 min
16 servings

These spinach-artichoke dip-stuffed crescents are cooked in the air fryer for an easy, delicious, savory appetizer. We love the idea of creating a crescent roll spinach dip Christmas tree for the holidays, but you can arrange this delectable dish into any desired shape to fit the time of year! Whether you bring a crescent roll and spinach-artichoke dip Christmas tree or pumpkin to the table, this recipe is sure to wow.

Ingredients

  • 1 package (10 oz) frozen chopped spinach
  • 3 oz (from 8-oz package) cream cheese, softened
  • 1 tablespoon plus 1 teaspoon grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/4 cup artichoke hearts, drained, chopped and patted dry (from 14-oz can)
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 1 tablespoon butter, melted

Directions

  1. 1

    Cook spinach as directed on package; drain. Cool 15 minutes. With hands, squeeze excess liquid from spinach. Measure 1/4 cup of the spinach; set aside for filling. Cover and refrigerate remaining spinach for another use.

  2. 2

    Cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket.

  3. 3

    In medium bowl, stir cream cheese, 1 tablespoon of the Parmesan cheese, the salt and garlic powder with spatula until blended. Stir in the 1/4 cup spinach and the artichoke hearts until mixed well.

  4. 4

    Unroll dough; separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle in half lengthwise to 16 triangles. Spoon approximately 2 teaspoons cream cheese mixture onto each triangle. Roll up, starting at shortest side and rolling to opposite point. Place 8 crescents on parchment in air fryer basket point side down, spacing apart

  5. 5

    In small bowl, stir melted butter with remaining 1 teaspoon Parmesan cheese. Brush half of the mixture over tops of crescents in air fryer basket.

  6. 6

    Set air fryer to 325°F; cook 5 to 6 minutes or until crescent tops are light brown. With tongs, turn over each one; cook 4 to 5 minutes or until golden brown and cooked through. Remove from air fryer. Repeat with remaining crescents, brushing tops with remaining butter mixture before cooking.