Spinach-Artichoke Buns

Spinach-Artichoke Buns

15 servings
Upgrade the classic party dip into a game day appetizer with these easy spinach-artichoke buns.

Ingredients

  • unsalted butter
    2 tbsp
  • block cream cheese

    8-oz.

    1
  • mayonnaise
    ½ c
  • garlic powder
    ½ tsp
  • red pepper flakes
    ¼ tsp
  • kosher salt
    ¼ tsp
  • ground black pepper
    ¼ tsp
  • onion powder
    ¼ tsp
  • jar marinated artichoke hearts

    patted dry, 12-oz.

    1
  • bag frozen spinach

    liquid squeezed out, 10-oz.

    1
  • white cheddar
    6 oz
  • Parmesan
    1 oz
  • All-purpose flour

    for surface

  • tubes crescent rolls

    8-oz.

    2

Directions

  1. 1

    Preheat oven to 375°. Lightly brush a 13"-by-9" baking dish with some melted butter; reserve remaining butter.

  2. 2

    In a large bowl, whisk cream cheese, mayonnaise, garlic powder, red pepper, salt, black pepper, and onion powder until smooth. Stir in artichokes, spinach, cheddar, and Parmesan until combined.

  3. 3

    On a lightly floured surface, unroll both tubes of crescent rolls, arranging side by side. Press perforations to form a 15"-by-14" rectangle. Spread artichoke mixture over top of dough. Starting with one short side, roll into a large 15"-long log. Cut roll into 15 (1"-thick) slices. Arrange cut side up and side by side in prepared dish. Generously brush tops with reserved butter.

  4. 4

    Bake rolls, tenting with foil if browning too fast, until golden brown, about 40 minutes. Let cool 10 minutes, then serve warm.

Spinach-Artichoke Buns

Spinach-Artichoke Buns

70 min15 servings4536 cal

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