I stole this recipe for Spinach Artichoke Buns from delish.com. These delicious buns are easy to make but look fancy enough to come from a bakery. Cream cheese, mayonnaise, garlic powder, red pepper, salt, black pepper and onion powder are mixed together. Then chopped artichokes, spinach, cheddar and Parmesan cheeses are added to the mix. Next tubes of crescent rolls are rolled out and the artichoke mixture is spread on top. The dough is rolled up and sliced. Then the buns are placed in a baking dish and brushed with butter and baked until golden. These buns are a delicious way to eat spinach, even if you risk getting it stuck in your teeth.
The ingredients for this recipe are: 2 tbsp butter, 8 oz cream cheese, ½ cup mayonnaise, ½ tsp garlic powder, ¼ tsp red pepper flakes, ¼ tsp salt, ¼ tsp black pepper, ¼ tsp onion powder, 12 oz jar artichoke hearts, 10 oz frozen spinach, 6 oz white cheddar cheese, 1 oz Parmesan cheese and 2 (8 oz) tubes crescent rolls
In a large bowl, whisk cream cheese, mayonnaise, garlic powder, red pepper, salt, black pepper and onion powder until smooth.
Then add in artichokes, spinach, cheddar and Parmesan cheeses.
Stir until well combined.
On a lightly floured surface, unroll both tubes of crescent rolls, arranging side by side. Press perforations to form a 15×14 rectangle. Spread the artichoke mixture over the top of the dough.
Starting with one short side, roll into a large 15 inch log. Cut the roll into 15 (1 inch) slices.
Arrange cut side up and side by side in baking dish sprayed with nonstick cooking spray. Generously brush tops with melted butter.
Bake rolls at 375 F, tenting with foil if browning too fast, until golden, about 40 minutes.
Let cool 10 minutes, then serve warm.
If you liked this recipe for Spinach Artichoke Buns then you can also try Spinach Artichoke Party Cups, Spinach Artichoke Bread, Spinach Artichoke Bake Brie or Artichoke Spinach Pinwheels.
Spinach Artichoke Buns
These delicious buns are easy to make but look fancy enough to come from a bakery. Cream cheese, mayonnaise, garlic powder, red pepper, salt, black pepper and onion powder are mixed together. Then chopped artichokes, spinach, cheddar and Parmesan cheeses are added to the mix. Next tubes of crescent rolls are rolled out and the artichoke mixture is spread on top. The dough is rolled up and sliced. Then the buns are placed in a baking dish and brushed with butter and baked until golden.
Ingredients
- 2 tbsp butter melted
- 8 oz cream cheese softened
- ½ cup mayonnaise
- ½ tsp garlic powder
- ¼ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
- ¼ tsp onion powder
- 12 oz jar artichoke hearts drained and chopped
- 10 oz frozen spinach thawed and squeezed dry
- 6 oz white cheddar cheese shredded (about 1 ½ cup)
- 1 oz Parmesan cheese grated (½ cup)
- Flour
- 2 8 oz tubes crescent rolls
Instructions
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Preheat oven to 375 F. Lightly brush 9×13 baking dish with melted butter; reserve remaining butter.
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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 cheeses until combined.
-
On a lightly floured surface, unroll both tubes of crescent rolls, arranging side by side. Press perforations to form a 15×14 rectangle. Spread the artichoke mixture over the top of the dough.
-
Starting with one short side, roll into a large 15 inch log. Cut the roll into 15 (1 inch) slices. Arrange cut side up and side by side in prepared dish. Generously brush tops with melted butter.
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Bake rolls, tenting with foil if browning too fast, until golden, about 40 minutes. Let cool 10 minutes, then serve warm.