Spinach Artichoke Crescent Rolls  – Drizzle Me Skinny! Recipe enthusiasts

If you’re in need of a good snack or appetizer for a party, these Spinach Artichoke Crescent Rolls work perfectly. They’re mini, so it’s easy to hold and bite into. Not only that but they are absolutely packed with amazing flavors. Bright spinach adds nutrients and color, while minced garlic and a variety of cheese add tons of flavor. If you’re a fan of the popular spinach artichoke dip, these mini crescent rolls will be it for you! The buttery crescent rolls hold the melted cheese well, so they’re easy to eat. You don’t even need a knife and fork for these. 

Because Spinach Artichoke Crescent Rolls are mini, they’re low in points. You can have as many or as few as you need to fit within your daily Weight Watchers points so that you can enjoy the party too. All of your guests will love these mini appetizers. They’re cute and delectable! 

Three reasons why you need to make this recipe!

Spinach Artichoke Crescent Rolls make the perfect healthy appetizer. 

By using lightened-up cheese in this recipe, it saves you a few calories, so you can enjoy more than one serving. 

One batch makes 16 servings. 

Once batch of this recipe will make quite a bit, so it’s easy to plan for birthday parties or weekend brunches. It’s also easy to make, so you won’t add a ton of work time in the kitchen if you do have to double the recipe. 

Everyone loves a melted, cheesy appetizer. 

This will be a hit – even with the veggies in it. Spinach adds a pop of color, artichokes add texture, and the melted cheese brings it all together. 

Ingredients you need to make Spinach Artichoke Crescent Rolls: 

• 1 package of reduced-fat Pillsbury crescent roll dough
• 2 cups of chopped spinach
• 6 oz jar artichoke hearts, drained of all juices and chopped into small pieces
• 2 oz cream cheese, softened
• ¼ cup fat free sour cream
• 1 teaspoon minced garlic
• Dash of salt and pepper
• 3 tablespoons finely grated parmesan cheese
• ⅓ cup shredded mozzarella cheese

How to make Spinach Artichoke Crescent Rolls (step by step): 

1. Preheat the oven to 375 degrees. Spray a mini muffin tin with some nonstick cooking spray.
2. Roll out the crescent dough, making sure all seams are sealed. Cut the dough into 16 squares. 
3. Place the dough pieces into the muffin cups and push down so they fit in nicely.
4. In a bowl, mix all of the ingredients together (only use 2 tablespoons of the parmesan cheese in the mixture, the other 1 tablespoon will be used to sprinkle on top). 
5. Spoon the mixture into the 16 crescent cups and then sprinkle the remaining 1 tablespoon of parmesan cheese on the tops.
6. Bake them in the oven for approx 16 min or until the crescent dough is golden brown. 
7. Let them cool slightly before serving. Enjoy! 

Makes 16 mini cup servings. Nutrition info for 1 mini cup: Calories 74,  Fat 3 g, Saturated fat .67 g,  Carbs 8 g,  Fiber .45 g, Sugars 1.97 g, Sodium 194 mg, Protein 3 g. 

WW Points 

• Reduced-fat Pillsbury Crescent Roll Dough 27 points
• Chopped, fresh spinach 0 points
• Canned artichoke hearts 0 points
• Cream cheese softened 10 points
• Fat free sour cream 1 points
• Minced garlic 0 points
• Salt and pepper 0 points
• Finely grated parmesan cheese 2 points
• Shredded mozzarella 4 points

3 points per roll based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

Personal Points- 2 using the WW recipe builder 

Smart Points, blue, green & purple- 2- using WW recipe builder

Points Plus- 2 using PP calculator

Different ways to change up this recipe: 

• You can use any cheese that you like. Reduced-fat mozzarella will give you the classic spinach artichoke dip flavor, but other cheese – like an Italian blend – would work. 

Tips and Tricks for Making Spinach Artichoke Crescent Rolls: 

• Fresh or frozen spinach will work. Just thaw the spinach first if you’re using frozen. That way you can press out any of the water content before adding it to the cheese mixture. 
• This recipe makes 16 servings, so you can use a 24 cup tin or 2×12 tins.
• You might have to play around a bit with some loose pieces of dough to form a small square. You should be able to get 16 small square shaped pieces in total, but if not, you can always press pieces together in the muffin tin so that there are no holes in the bottom. 
• If you’re not serving these right away, keep them stored in the fridge. They do not freeze well – too much water content. To reheat, pop them in the oven or air fryer so they crisp back up. 

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