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
 
OR
Check out my SNACKS board on Pinterest
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
  • 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

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, 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!

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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Aimee

About Aimee

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

Learn more about Aimee.

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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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