Mediterranean Spinach Artichoke Crescent Roll Bake

Total Time: 40 minutes (15 minutes prep | 25 minutes bake)
Servings: 6

If there’s ever been a dish that combines comfort food indulgence with the fresh, bright flavors of the Mediterranean, this Mediterranean Spinach Artichoke Crescent Roll Bake is it. Imagine a creamy, cheesy spinach and artichoke filling — rich with garlic, tangy cheese, and briny olives — tucked inside layers of buttery, golden crescent roll dough. The result is a warm, bubbling bake that feels both cozy and elegant.

Ingredients

1 can (8 oz) crescent roll dough

1 cup artichoke hearts, drained and chopped

1½ cups fresh spinach (or 1 cup frozen spinach, thawed and squeezed dry)

85g (3 oz) cream cheese or ½ cup crumbled feta cheese

2 tablespoons mayonnaise or Greek yogurt

1 cup shredded mozzarella and/or Parmesan cheese

2 cloves garlic, minced

¼ cup Kalamata olives, sliced

¼ cup roasted red bell pepper, diced

2 tablespoons pine nuts (optional, for topping)

1 tablespoon fresh herbs (basil, oregano, or dill), chopped

Salt, black pepper, and red pepper flakes, to taste

Instructions

Preheat and Prep

Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish or line it with parchment paper for easy cleanup.

Unroll the crescent roll dough and separate it into triangles. Lay half of them along the bottom of the baking dish, slightly overlapping the edges to form a crust. Press the seams together so you have an even layer. Set the remaining dough aside for the topping.

Make the Filling

In a medium skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and cook for about 30 seconds, just until fragrant.

If using fresh spinach, add it to the skillet and sauté for 1–2 minutes until wilted. If using frozen spinach, make sure it’s thawed and drained, then stir it in briefly just to warm it through.

Transfer the spinach to a mixing bowl. Add chopped artichoke hearts, cream cheese (or feta), mayonnaise (or Greek yogurt), half the mozzarella or Parmesan, roasted red bell pepper, and Kalamata olives. Season with salt, black pepper, and a pinch of red pepper flakes for gentle heat.

Mix until everything is well combined and creamy. The mixture should be thick enough to spread but not too runny. Taste and adjust seasoning — a squeeze of lemon juice can also brighten the flavor if you like.

Assemble the Bake

Spread the spinach-artichoke mixture evenly over the bottom layer of crescent dough. Sprinkle the remaining cheese over the top for extra gooeyness.

Now take the remaining crescent roll triangles and lay them over the filling. You can arrange them in a lattice-style pattern or simply cover as best you can. Don’t worry if there are small gaps — they’ll allow steam to escape while baking.

If you’d like, brush a little olive oil over the top and sprinkle with pine nuts and fresh herbs before baking.

Bake

Place the dish in the preheated oven and bake for 22–25 minutes, or until the crescent dough is golden brown and the filling is bubbling at the edges.

If the top starts browning too quickly, cover loosely with foil for the last few minutes of baking.

Cool and Serve

Remove from the oven and let the bake cool for about 5–10 minutes before slicing. This resting time helps the filling set slightly so it’s easier to cut clean portions.

Serve warm as a main dish with a side salad, or slice it into smaller squares to serve as a party appetizer.

Tips

Use well-drained ingredients: Too much moisture from spinach or artichokes can make the crust soggy. Always squeeze frozen spinach dry and pat artichokes with paper towels.

Cheese choice matters: Cream cheese gives you a rich, creamy texture, while feta adds saltiness and tang. You can also use a mix of both for balance.

Customize the dough: If you can’t find crescent roll dough, puff pastry or pizza dough works just as well. Just adjust baking time as needed.

Add crunch: Pine nuts add texture and a subtle buttery flavor, but you can also use slivered almonds or skip nuts entirely.

Don’t skip the herbs: Fresh oregano or basil takes the flavor up a notch, giving the dish that authentic Mediterranean aroma.

Variations:

Mediterranean Chicken Bake: Add cooked shredded chicken to the filling for a heartier version.

Extra Veggies: Mix in sun-dried tomatoes, caramelized onions, or roasted zucchini for added flavor and color.

Spicy Twist: Add chopped jalapeño or a sprinkle of chili flakes if you prefer a little kick.

Vegan Option: Use dairy-free cream cheese, vegan mozzarella, and a plant-based dough (many crescent rolls are accidentally vegan).

Mini Versions: Use muffin tins to make individual crescent roll bites for appetizers — perfect for parties or picnics.

Q&A

Q: Can I make this ahead of time?
A: Yes. Assemble the bake up to a day in advance, cover tightly with plastic wrap, and refrigerate. When ready to cook, bake as directed (you may need to add an extra 5 minutes if starting cold).

Q: Can I freeze it?
A: Definitely. Bake the dish, let it cool completely, then wrap it well and freeze for up to 2 months. Reheat in a 350°F (175°C) oven until warmed through.

Q: How can I make it lighter?
A: Swap mayonnaise for Greek yogurt, use part-skim mozzarella, and cut back slightly on the cheese. You’ll still get a creamy, flavorful bake without feeling heavy.

Q: My crescent roll dough puffed unevenly — what happened?
A: That’s normal! Crescent dough naturally rises in layers. To minimize uneven baking, make sure your filling layer is evenly spread and don’t overfill.

Q: What can I serve it with?
A: A crisp Greek salad, roasted veggies, or even tomato soup pairs beautifully. If serving as an appetizer, pair it with tzatziki or a light dipping sauce.

Nutrition

(Estimated per serving)

Calories: ~380

Protein: 13g

Fat: 26g

Carbohydrates: 25g

Fiber: 2g

Sugars: 3g

Sodium: ~600mg

These numbers may vary depending on your specific cheeses and dough brand.

Conclusion

This Mediterranean Spinach Artichoke Crescent Roll Bake is everything you want in a comfort dish — rich, creamy, and perfectly cheesy — but with a Mediterranean twist that keeps it light and flavorful. The combination of spinach, artichoke, olives, and herbs gives it a fresh, tangy balance, while the golden crescent dough brings that irresistible buttery flakiness.