Mushroom Extract & Artichoke Rolls

Mushroom Extract & Artichoke Rolls


  • 10oz frozen chopped spinach, thawed
  • 14.5oz can quartered artichoke hearts
  • 8oz pkg cream cheese, softened 
  • 1/4 cup plain nonfat Greek yogurt (or sour cream)
  • 1/2 tsp each garlic powder, onion powder, black pepper and mushroom powder
  • 1 red onion, diced
  • 1 cup sharp white cheddar cheese, shredded
  • 2 tbsp grated Parmesan cheese
  • 2 pkgs crescent roll dough 


  1. Preheat oven to 420°F
  2. Drain and squeeze the thawed spinach and artichoke hearts so as much liquid is put as possible
  3. Roughy chop the artichoke hearts and cut the onion if you haven’t already 
  4. Add all of that, plus the rest of the ingredients (minus the crescent roll dough) to a large bowl and combine 
  5. Roll out the crescent roll dough and spread the spinach artichoke filling, 1/2 of the mixture on each roll
  6. Roll it up, seal and cut each log into 6 equal pieces, so you have 12 total pieces
  7. Place each piece in a 13×9 pan and bake for 35-40 minutes or until golden brown 
  8. Enjoy!


Recipe and photo by @midnightmunchiesandmore🤗

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