Description
This Spinach Dip Crescent Wreath is a delightful and festive appetizer perfect for any gathering. It features a creamy spinach and artichoke heart filling combined with cheeses and seasonings, all wrapped in flaky crescent roll dough and shaped into a stunning wreath. Topped with red bell pepper bows, cherry tomatoes, and a sprinkle of parmesan, this savory dish is as beautiful as it is delicious.
Ingredients
Scale
Filling
- 10 oz frozen chopped spinach, thawed and squeezed to remove moisture
- 6 oz water-packed artichoke hearts, drained and chopped
- ½ cup chopped red bell pepper
- 6 oz cream cheese, softened
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon chili powder
- 1 teaspoon Italian seasoning
- 1 cup grated mozzarella cheese
- ½ cup feta cheese, crumbled
Assembly
- 2 red bell peppers (one half cup chopped for filling, one whole for the “bow” decoration)
- 2 (8 ounce) packages refrigerated crescent dinner rolls
- 1 egg white, lightly beaten
- 2 tablespoons grated parmesan cheese
- 16 cherry tomatoes
Instructions
- Prepare the filling: In a large mixing bowl, combine the thawed and squeezed spinach, chopped artichoke hearts, ½ cup chopped red bell pepper, softened cream cheese, minced garlic, salt, onion powder, chili powder, Italian seasoning, grated mozzarella, and crumbled feta cheese. Mix thoroughly until all ingredients are well incorporated.
- Prepare the crescent dough: Unroll the two packages of refrigerated crescent rolls and separate each into triangles along the perforated lines. Take one triangle and place about a tablespoon of the filling near the wide end.
- Form crescent rolls with filling: Starting at the wide end, roll up each triangle with filling inside toward the pointed end, completely encasing the filling. Be sure to seal the edges well so the filling does not leak out during baking.
- Shape the wreath: On a large baking sheet lined with parchment paper or a silicone mat, arrange the filled crescent rolls in a circular shape, placing the pointed ends toward the center and the wide ends outward, forming a wreath shape with the crescent rolls touching each other.
- Decorate the wreath: Take the second red bell pepper and slice strips to form a decorative bow. Arrange these on top of the wreath along with the cherry tomatoes spaced evenly around the wreath to add color and festive appeal.
- Brush with egg white and sprinkle parmesan: Lightly brush the entire wreath with the beaten egg white to give a golden shine when baked. Sprinkle the grated parmesan cheese evenly over the top.
- Bake: Preheat your oven to 375°F (190°C). Bake the wreath for approximately 20-25 minutes, or until the crescent rolls are golden brown and cooked through.
- Serve: Remove from the oven and allow to cool slightly before serving. The wreath is delicious warm or at room temperature.
Notes
- Make sure to thoroughly squeeze out excess moisture from the spinach to prevent soggy dough.
- Feel free to use fresh spinach if preferred, but cook and drain it well before using.
- The wreath can be assembled ahead of time and refrigerated until ready to bake.
- Serve with your favorite dipping sauce, such as ranch or marinara, for added flavor.
- Ensure the edges of the crescent rolls are sealed tightly to avoid filling leakage during baking.
Keywords: spinach dip, crescent rolls, appetizer, party food, spinach artichoke dip, cheesy dip, holiday wreath