★★★★★

Parmesan Artichoke Bread

Artichoke Bread – This appetizer made from crescent rolls and artichoke hearts is oozing with Parmesan cheese! A slice of tomato on top adds the perfect finishing touch to this mouth watering spin on my favorite Artichoke Dip.

Parmesan Artichoke Bread: the classic dip in a crescent roll! Easy appetizer recipe

It’s a well known fact that I am a little nuts about hot, creamy party dips. Especially Artichoke Dip with extra cheese!

This Artichoke Bread recipe is like that dip in bread form. Creamy, cheesy and full of garlic, there’s nothing you won’t love about this appetizer.

Bring it to your next potluck or make it for the family to enjoy this weekend. Grab a fork or just eat it with your hands!

Parmesan Artichoke Appetizer

If you love artichoke dip, this bread-y twist on it is going to be the only appetizer you ever make again. It saves you the step of dipping pieces of bread into your artichoke dip; the bread is baked right in.

I’ve been using crescent roll dough as my hack for turning just about anything into a handheld party food. It’s so quick and easy and comes out with the perfect flaky texture here.

To keep the crust from getting soggy, I partially baked the crescent roll first before adding the filling.

The slices of bright red tomatoes on top of the cheese add a vibrant pop of color that makes this appetizer look as impressive as it tastes. Every bite of this cheesy artichoke bread is creamy and garlicky. A little tang from lemon zest adds the perfect complement to salty, savory artichoke hearts and cheese.

This bread is all but guaranteed to steal the show when it has a spot on the table. Although you can bet that Artichoke Jalapeno Dip will give it a run for its money!

Why not make BOTH so you can compare them? And while you’re at it, you might as well make some classic Spinach Artichoke Dip, too. Y’know. . .for science.

How to Make Artichoke Dip into bread

Start by opening a can of crescent rolls. Press the dough into a baking dish and pre-bake for about 10 minutes.

Meanwhile, make the filling: beat together cream cheese and mayonnaise until smooth. Add egg, some lemon zest and pressed garlic.

Now, fold in chopped artichoke hearts, parmesan cheese, salt and pepper.

By now, your crust is partially baked. Remove it from the oven and spread the filling evenly over the crescent layer.

Sprinkle Mozzeralla cheese and more parmesan on top of this. (Yes, I like cheese. Why do you ask?)

Finally, arrange slices of roma tomato on top of the whole dish. I space them out evenly so there is about an inch of space between each tomato slice. Crank a little more pepper on top then bake the whole thing for another 25 minutes.

The top layer will get bubbly and gooey while the tomatoes turn a beautiful bright red. And your kitchen will smell like paradise.

Let your artichoke bread cook for about 15 minutes before slicing and serving. Enjoy!

What artichokes to use

Use canned artichoke hearts in this recipe (just like you would for traditional artichoke dip). These are artichokes that are preserved in a brine with salt and citric acid.

Drain and rinse off any excess salty brine, then chop them into bite sized pieces before adding to the filling.

More Tips & Tricks

  • Doubling: If you’re making this for a potluck or party, I highly recommend doubling the recipe! Double the ingredients and bake in a 9 x 13 baking dish.
  • Serving: This is best served soon after baking while everything is still warm. If it cools off too much and starts to get hard, you can put the baking dish back in the oven for a minute or two to melt the cheese and cream filling again.
  • Storing: Cover any leftovers in the pan with tin foil or cling plastic wrap. Keep in the fridge. When ready to eat, warm it up in the oven until heated through
  • Tomato substitutes: Plum tomatoes can also be substituted for the Roma variety in this recipe. If you aren’t a fan of tomatoes, feel free to leave them out.
  • Pepper: For best flavor, I highly recommend using pepper ground fresh from whole peppercorns. That little change (subbing fresh ground for the regular pre-ground pepper) makes a huge difference! It takes no extra effort but once you grind your own pepper, you’ll never go back. Want a little bit of heat? A few shakes of crushed red pepper on top will do the trick!

The Parmesan Artichoke Bread recipe puts a new twist on a classic appetizer. If you’re in the mood for a bread loaded with creamy filling and topped with cheese, this dish hits the spot!

Whether you eat it on a plate with a fork or as a finger food, I know you’ll love this delicious Artichoke dip – turned bread.

Yield: 12 servings

Parmesan Artichoke Bread

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Delicious Parmesan Artichoke Bread: your favorite dip in a delicious crescent roll!

Ingredients

  • 1 pkg crescent rolls (or sheet)
  • 8 oz cream cheese
  • ¼ cup mayonnaise
  • ½ lemon, zested
  • 1 egg
  • 1 clove garlic, pressed
  • 14oz can artichoke hearts, chopped
  • ¾ cup parmesan cheese, grated, divided
  • ¼ tsp kosher salt
  • 6 cranks black pepper, divided
  • ½ cup mozzarella cheese
  • 1 Roma tomato, sliced

Instructions

  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, ½ 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!

Notes

**Recipe can easily be doubled for a 13x9 baking dish.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 173Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 47mgSodium: 393mgCarbohydrates: 8gFiber: 2gSugar: 2gProtein: 6g

Did you make this recipe?

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on June 19, 2012

Comments & Reviews

  1. 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?

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

  2. 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.

  3. 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!
    ~Kim

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

  5. 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!!!

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