Vegan Spinach Artichoke Crescent Ring
The super bowl is this weekend and this vegan spinach artichoke crescent ring is perfect for those game day eats! It’s incredibly easy to make, only takes 6 ingredients, and is a showstopper. Talk about the ultimate comfort food! The warm and savory filling paired with the buttery and soft bread on the outside is just amazing.
Let’s be honest, I’m here for the food and not really the sports. This yummy crescent ring is fun to make, eat, and share with your friends. I used Spero Food’s herb sunflower cream cheese that is completely plant-based. The flavors of that vegan cream cheese were delicious with the spinach and artichokes. You can use a plain cream cheese if you can’t find Spero’s but I would add more seasonings to make up for the lack of flavor.
To wrap the filling, I used vegan crescent dough that comes in a tube. I believe Pillsbury’s crescent dough is vegan, but always check the ingredients to be sure. If you aren’t vegan, feel free to use whatever crescent dough you like.
This vegan spinach artichoke crescent ring turned out so tasty and comforting. We couldn’t stop going back for some more. I highly recommend making it for the super bowl or any day really! If you make it, tag me @nutsaboutgreens on Instagram so I can see your creations and leave a comment below!
Vegan Spinach Artichoke Crescent Ring
Ingredients
- 10 oz frozen spinach, thaw according to package’s instructions
- 1 (14.5 oz) can artichoke hearts, chopped
- 1 1/2 (6.5 oz) tubs Spero Herb Sunflower Cream Cheese
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- 2 (8 oz) cans vegan crescent rolls
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, add the thawed spinach. Make sure you squeeze the water out of the spinach. My spinach was already chopped. If yours isn’t, make sure to chop it up.
- Then add the chopped artichoke, Spero herb sunflower cream cheese, garlic powder, salt, and pepper. Mix until well combined.
- Open crescent rolls, separate into 16 triangles, and arrange triangles with the short ends overlapping to form a circle on the lined baking sheet.
- Spoon mixture onto the overlapping ends around the circle. Gently take the long ends of each triangle and fold them over the filling to form the ring. Tuck the ends under the inside bottom layer of the dough in the circle to seal the ring.
- Bake for 20-25 minutes until nice and golden brown. Let it cool for 10 minutes. Slice and enjoy!
