Description
Discover how to make delicious Shrimp and Spinach Artichoke Stuffed Crescent Bombs with this easy recipe. Perfect for a tasty appetizer or snack!
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough (226 g)
- 8 oz cooked shrimp, peeled and deveined, chopped (226 g)
- 1 cup fresh spinach, chopped (30 g)
- 1/2 cup marinated artichoke hearts, drained and chopped (70 g)
- 1/2 cup shredded mozzarella cheese (56 g)
- 1/4 cup cream cheese, softened (57 g)
- 1 clove garlic, minced
- 1/2 teaspoon (3 ml) dried Italian seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Unroll the crescent roll dough and separate it into individual triangles.
- In a mixing bowl, combine the chopped shrimp, spinach, artichoke hearts, mozzarella cheese, cream cheese, and garlic.
- Add the Italian seasoning, salt, and black pepper to the mixture, and stir until well combined.
- Place about a tablespoon of the filling onto the wide end of each crescent roll triangle.
- Roll up the triangles, starting from the wide end and folding the sides in as you roll, forming a sealed “bomb” shape.
- Place the stuffed crescent bombs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the crescent rolls are golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
- Thoroughly drain and chop marinated artichoke hearts to prevent excess moisture in the filling.
- Adjust salt and black pepper to taste for a flavorful filling.
- Consider sprinkling grated Parmesan cheese on top of crescent bombs before baking for a cheesy finish.
