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Tuesday, June 9, 2015

Spinach Artichoke Dip Crescent Ring

A kicked up spinach artichoke filling is baked into a crescent roll ring.


Spinach Artichoke Dip Crescent Ring


At the beginning of the year I posted an old pampered chef recipe for a Crescent Taco Ring. The kiddos liked it so much, that I've been trying to think of a new version I could make. While talking to a friend a couple months back, she mentioned that PC also had a Spinach Artichoke Crescent Ring. I thought that was a fabulous idea and decided to make something similar.

We are huge spinach artichoke dip fans. Anytime we go for dinner and it's on the menu, we order it. So the thought of stuffing crescent rolls with spinach artichoke dip, peaked my interest. I added a few extra flavours like sweet caramelized onions and roasted red pepper, into ours. I also added some buttery crunch with pine nuts. This was insanely delicious! I loved the creaminess of the filling paired with the buttery flakiness of the crescent rolls. Perfect for a meatless meal or an appetizer.


Spinach Artichoke Dip Crescent Ring pinnable


Spinach Artichoke Dip Crescent Ring

1 large onion, sliced
2 Tbs olive oil
1 Tbs butter
pinch of salt & pepper
1 Tbs balsamic vinegar
1 tsp brown sugar2 (8 oz) cans crescent rolls
1 (12 oz) jar marinated artichoke hearts, drained and chopped
1 (10 oz) pkg frozen chopped spinach, thawed and squeezed dry
1 C mozzarella cheese, shredded
1/4 C parmesan
1/2 C roasted red pepper, chopped
1/4 C sour cream
1/4 C mayonnaise
1/4 C pine nuts, toasted

In a large skillet over low heat, melt the butter into the olive oil. Add in the onions, season with salt and pepper and cook (stirring occasionally) until onions become golden brown; about 15 minutes. Deglaze the pan with the balsamic vinegar and stir in brown sugar. Remove from heat and let cool.

Preheat oven to 375 degrees.

In a mixing bowl combine the artichoke hearts, spinach, mozzarella and parmesan cheeses, roasted red pepper, sour cream and mayonnaise. Set aside.

  1. Unroll the 2 packages of crescent rolls onto a clean surface. Separate them into 16 triangles and place in a circle on a large round pizza pan/baking stone with wide ends towards the center of pan and points towards the outside. Points will extend off the edge of the baking stone/pan.
  2. Spread caramelized onions, evenly over crescent rolls in a continuous circle. Top onions with spinach artichoke mixture and sprinkle with toasted pinenuts. 
  3. Bring one point of a triangle of dough over the filling and gently tuck the pointy end underneath the dough topped with filling. Repeat with all remaining triangles of dough. 
  4. Bake for 20-30 minutes, until crescent rolls are golden brown. 

This recipe is being shared at these AWESOME linky parties

6 comments:

Malia Sturgeon said...

NICE!! Love the crescent roll rings. Now there's no need for dipping or spooning dip onto your plate! Just grab and go! Pinned :)

Joanne T Ferguson said...

I love this idea Cindy and great for my next party! Pinned and shared!

Amanda Steinberg said...

why have i never had a crescent roll ring before!??!? so need to try this out, what a great app for get togethers!!

Kimberly Lewis said...

Wow! That looks incredible. I’m so impressed. Pinned and tweeted. We appreciate you stopping by to party with us. We hope to see you, tonight at 7 pm. Happy Monday! Lou Lou Girls

April J Harris said...

Love this, Cindy! What a fabulous recipe - I can't wait to serve it at my next cocktail party!! Pinned, will tweet, and have stumbled. Thank you so much for sharing it with us at the Hearth and Soul hop.

NewMrsAdventures said...

Looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!