- Prep and dry ingredients thoroughly to prevent soggy pastry; squeeze spinach and pat artichokes completely dry.
- Use chilled dough and room-temperature filling; avoid overfilling to ensure even baking and no leaks.
- Always egg-wash and cool on a wire rack for a glossy, golden crust and crisp bottom.
There is a reason spinach and artichoke dip appears on nearly every restaurant menu in America, it is irresistibly creamy and savory. However, serving it with chips can get messy. By enclosing that rich filling inside pastry, we create Spinach Artichoke Stuffed Croissants. This method ensures you get the perfect ratio of crisp pastry to molten cheese in every single bite.
This recipe is incredibly versatile. It works as a standalone lunch served with a side salad, or as the star of your appetizer table. Unlike many puff pastry appetizers that require hours of lamination, we utilize high-quality store-bought dough to keep this accessible for a quick weeknight meal preparation or a last-minute hosting emergency.
Table of contents
Get Organized Early
To make the assembly process seamless, here is what you should prep ahead for your Spinach Artichoke Stuffed Croissants:
- Defrosting Strategy: If using frozen puff pastry, move it to the fridge the night before. If using refrigerated tube dough, keep it cold until the very last second.
- The Spinach Squeeze: If using frozen spinach, thaw it completely and squeeze it dry using a cheesecloth or clean kitchen towel. Do this hours ahead so it is ready.
- Cheese Blending: Mix your cream cheese, mozzarella, parmesan, and spices in a bowl and store it in the fridge for up to 2.0 days. This actually helps the garlic and onion flavors meld.
- Chop Artichokes: Drain and roughly chop your artichoke hearts. Pat them dry with paper towels to remove brine.
Spinach Artichoke Stuffed Croissants Recipe Card
Spinach Artichoke Stuffed Croissants Recipe
8
servings15
minutes15
minutes290
kcalThese golden, buttery Spinach Artichoke Stuffed Croissants are filled with a savory blend of three cheeses, garlic, and tender vegetables.
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Ingredients
1.0 package Refrigerated Crescent Roll Dough (8 count) or Puff Pastry
4.0 ounces Cream Cheese (softened)
0.5 cup Mozzarella Cheese (shredded)
0.25 cup Parmesan Cheese (grated)
0.5 cup Frozen Spinach (thawed and squeezed very dry)
0.5 cup Artichoke Hearts (canned, drained, and chopped)
1.0 clove Garlic (minced)
0.25 teaspoon Red Pepper Flakes
1.0 large Egg (for wash)
Directions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and easy cleanup.
- In a medium mixing bowl, combine the softened cream cheese, shredded mozzarella, and grated parmesan. Stir well until the cheeses are integrated.
- Add the minced garlic and red pepper flakes to the cheese mixture.
- Take your thawed spinach and squeeze it tightly in a paper towel or clean cloth. You must remove as much water as possible. Add the dry spinach and the chopped artichoke hearts to the bowl. Mix until evenly combined.
- Unroll the crescent dough or cut your puff pastry into 8.0 large triangles.
- Spoon about 1.5 tablespoons of the filling onto the wide end of each triangle. Do not overstuff, or it will leak out during baking.
- Roll the dough up, starting from the wide end containing the filling, moving toward the thin point.
- Place the rolls on the prepared baking sheet, spacing them at least 2.0 inches apart.
- In a small bowl, beat the egg with a splash of water. Brush the tops of each croissant with the egg wash.
- Bake for 12.0 to 15.0 minutes, or until the tops are a deep golden brown and the pastry is puffed.
- Allow them to cool on a wire rack for 5.0 minutes before serving. The filling will be extremely hot.
Notes
- Make Ahead: You can assemble these, freeze them on a baking sheet, and then store them in a bag. Bake from frozen, adding about 5.0 minutes to the cook time.
- Pastry Type: Using puff pastry sheets will result in a flakier, more “shattering” crust, while crescent rolls will be softer and more bread-like.
- Spice Level: If you are sensitive to spice, omit the red pepper flakes and use a pinch of nutmeg instead.
Nutrition Facts
- Fat: 18g
- Sodium: 420mg
- Carbohydrates: 22g
- Protein: 8g
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Why Spinach Artichoke Stuffed Croissants is a Crowd Pleaser
The magic of these Spinach Artichoke Stuffed Croissants lies in the contrast. The filling is dense, rich, and savory, thanks to the combination of cream cheese and mozzarella. The exterior is light, airy, and shattering. Many variations of this recipe fail because the filling is too wet, leading to a soggy bottom. My version focuses heavily on moisture reduction techniques to ensure the pastry stays crisp.
Additionally, you can easily customize this to suit dietary needs. For a gluten-free option, there are excellent gluten-free puff pastry brands available now. You can also lighten the filling by swapping half the cream cheese for Greek yogurt, though I prefer full fat for the best melt. To understand the nutritional benefits of the greens we are using, check out this guide on the health benefits of spinach.
Pro Tips for Success
I have baked hundreds of pastries, and these actionable tips will ensure your Spinach Artichoke Stuffed Croissants look like they came from a patisserie:
- Dry Ingredients are Key: I cannot stress this enough, excess moisture is the enemy. Squeeze the spinach until it is a dry clump, and pat the artichokes thoroughly.
- Room Temp Filling: Take your cheese mixture out of the fridge 20.0 minutes before stuffing. If the filling is ice cold, the pastry will burn before the center is hot.
- The Egg Wash: Never skip the egg wash. Whisk one egg with a tablespoon of water and brush the tops. This provides that signature shine and deep golden color.
- Cooling Rack: Once they come out of the oven, move them to a wire rack immediately. Leaving them on the hot baking sheet will cause the bottoms to steam and soften.
For more on working with delicate doughs, read this article on tips for using puff pastry.
Customizing the Croissant
The Bacon and Jalapeño Kick
For a savory, spicy twist on the classic Spinach Artichoke Stuffed Croissants, fold in 4.0 slices of cooked, crumbled bacon and 1.0 diced fresh jalapeño (seeds removed) into the cheese mixture. The smoky saltiness of the bacon cuts through the richness of the cream cheese, while the pepper adds a pleasant heat.
The Mediterranean Sun-Dried Tomato
Give the recipe an Italian flair by adding 0.3 cups of chopped oil-packed sun-dried tomatoes and swapping the mozzarella for fontina cheese. The tomatoes add a chewy texture and a concentrated burst of umami tartness that pairs beautifully with the artichokes.
The Crab Rangoon Fusion
If you want to go truly decadent, mix 6.0 ounces of lump crab meat into the filling. Omit the parmesan and add a teaspoon of soy sauce and some chopped scallions. This turns the dish into a sophisticated seafood pastry that is perfect for New Year’s Eve.
Frequently Asked Questions
Leaking usually happens if the filling is too watery or if you overstuff the pastry. Ensure your spinach is bone-dry and stick to the recommended 1.5 tablespoons of filling per croissant. Pinching the side corners slightly can also help seal it in.
These pair beautifully with a tomato-based soup or a crisp salad with a vinaigrette dressing to cut the richness. They are also excellent served alongside a charcuterie board.
Absolutely. If using fresh spinach, sauté 2.0 cups of leaves until wilted, let them cool, and then squeeze out the liquid. You need about 0.5 cups of cooked, squeezed spinach for this recipe.
It depends on the texture you want. Puff pastry is more elegant, lighter, and flakier. Crescent rolls are softer, sweeter, and more doughy. Both work well for this recipe.
A Bite of Elegance
I hope you enjoy making these Spinach Artichoke Stuffed Croissants as much as I do. They are the perfect bridge between sophisticated entertaining and comforting indulgence. The golden crust revealing that warm, savory green filling is a moment of pure culinary joy.
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