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Spinach Artichoke Dip Crescent Ring

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



Spinach Artichoke Dip Crescent Ring



While talking to a friend a couple months back, she mentioned that Pampered Chef 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.

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