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
Yield: 12 servings

Parmesan Artichoke Bread

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!


  • 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!


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

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 173 Total Fat: 14g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 47mg Sodium: 393mg Carbohydrates: 8g Fiber: 2g Sugar: 2g Protein: 6g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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17 comments on “Parmesan Artichoke Bread”

  1. 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!!!

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

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

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

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

  6. I love the combination of artichoke and parmesan!

  7. 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!

  8. THis sounds delicious!!! Must try this soon!

  9. Making this soon for a ladies game night!

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

  11. Lyndsay

    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.

  12. Kelly

    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?

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