Vegan Spinach Artichoke Crescent Ring
This vegan spinach artichoke crescent ring is perfect for game day and such a crowd pleaser. It's so comforting and super easy to make too!
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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!
Servings: 8