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Spinach-Artichoke Wreath

To make this 5-ingredient holiday tear-and-share appetizer wreath both fast and easy, we use store-bought crescent dough and spinach-artichoke dip.

Serves 8
Ready in 35 mins
Prep time 10 mins
Cooking time 25 mins
294 calories per serving


> 1/2 cup chopped roasted red peppers, plus 4 roasted red pepper strips to decorate
> 1/2 (10 oz) pkg Taste of Inspirations ® Spinach and Artichoke Dip
> 1 cup shredded mozzarella cheese
> 2 (8 oz) cans Pillsbury ™ Crescent Rolls
> Chopped parsley, to serve (optional)


Preheat oven to 375°F and line a large rimmed baking sheet with parchment. Pat the chopped red peppers dry with paper towels. To a medium bowl, add the dip, mozzarella cheese, and chopped peppers. Stir to combine. Season with salt and pepper.
Open both cans of the crescent rolls. Unroll and separate dough into pieces. Place a 3-inch bowl in center of prepared baking sheet. Layer crescent strips on baking sheet around bowl in a starburst pattern, with small ends pointed out from bowl and the wide pieces overlapping. Press overlapping crescent roll dough to flatten.
Spoon dip mixture onto dough in ring around bowl. Remove bowl from center of wreath. Bring each dough triangle up and over dip, then tuck point in under dough in center of wreath to secure, making sure some filling is visible between each triangle. Pinch outer edges of dough to seal. Bake 20–25 min., until golden brown. Arrange remaining 4 roasted red pepper strips into a bow on wreath and serve.

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