Parmesan Artichoke Bread

Parmesan Artichoke Bread: the classic dip in a crescent roll! Easy appetizer recipe
This was our dinner one night. But you can make this as a snack, appetizer, or even a side dish to your meal. I used my artichoke dip recipe to make something a little bit more filling, with a crust.

This is perfect to bring to your next potluck. The recipe can easily be doubled!

Grab a fork or pick it up with your hands. Enjoy.
Want more snack ideas? Check out these recipes….
Greek Puff Pastry
Jalapeno Corn Dip
Veggie and Dill Pizza
Check out my SNACKS board on Pinterest
Parmesan Artichoke Bread


  • 1 pkg crescent rolls (or sheet)
  • 8 oz cream cheese
  • 1/4 cup mayonnaise
  • 1/2 lemon, zested
  • 1 egg
  • 1 clove garlic, pressed
  • 14oz can artichoke hearts, chopped
  • 3/4 cup parmesan cheese, grated, divided
  • 1/4 tsp kosher salt
  • 6 cranks black pepper, divided
  • 1/2 cup mozzarella cheese
  • 1 Roma tomato, sliced


  1. Unroll crescent rolls and press into a 9inch square baking dish, pinching seams together. Partially bake in a 375 degree oven for 10 minutes. Make filling while baking.
  2. In mixing bowl, beat cream cheese and mayonnaise together until smooth. Beat in lemon zest, egg, and garlic. Fold in artichoke, 1/2 cup parmesan cheese, kosher salt and 3 cranks of black pepper.
  3. Spread over partially cooked crust. Top with mozzarella, remaining parmesan cheese, 3 cranks of black pepper and sliced tomatoes. Bake 25-30 minutes. Remove, cool about 15 minutes, cut and enjoy!
  4. **Recipe can easily be doubled for a 13x9 baking dish.

15 Responses to “Parmesan Artichoke Bread”

  1. posted Jun 19, 2012 at 10:53 am

    Mmm what a treat!

  2. posted Jun 19, 2012 at 12:43 pm

    What a great idea to use artichoke dip as a pizza!! I’m pinning this for the next time I crave that yummy artichoke dip:-) It sounds great!!!

  3. posted Jun 19, 2012 at 1:06 pm

    Yummy!!!! Can’t wait to make this!

  4. posted Jun 19, 2012 at 1:57 pm

    Oh, this sounds GOOD. Pinned to make for a party later this summer!

  5. posted Jun 19, 2012 at 3:10 pm

    This looks like a crowd pleaser! I love that it’s a more portable way to enjoy a delicious dip!

  6. posted Jun 19, 2012 at 11:46 pm

    I love the idea of this! what a great party finger food to start with!

  7. posted Jun 20, 2012 at 1:24 am

    I love the combination of artichoke and parmesan!

  8. posted Jun 27, 2012 at 9:38 pm

    This is brilliant! We love Artichoke Dip at our house and I can’t wait to try it this way. Thanks for sharing at the Weekend Potluck last week!

  9. posted Jul 3, 2012 at 5:44 pm

    THis sounds delicious!!! Must try this soon!

  10. posted Oct 28, 2012 at 8:52 am

    Making this soon for a ladies game night!

  11. posted Nov 2, 2012 at 11:25 am

    Hello from Iowa !! This appetizer looks wonderful ! It is a MUST for my next party !
    Thank you …… marilyn

  12. Lyndsay
    posted May 3, 2013 at 3:57 pm

    This recipe looks great but doesnt make sense – if its one whole roll of crescent rolls in a 9 in square pan, am i putting 2 layers of rolls down? Bc if its just one layer, it wouldnt make sense to use a whole can because you will have a half “sheet” leftover.

  13. Kelly
    posted May 8, 2014 at 12:09 pm

    I also have a question about the size of pan (Lyndsay asked this question in May of 2013). One roll of crescent rolls will fit in a 9×13, but this is supposed to be in a square pan? Do you double up the crescent rolls to fit in a square pan?

    • posted May 8, 2014 at 1:20 pm

      I used a 9x9inch square baking dish. Press your roll of crescents into the bottom!This will create a nice thick layer!

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