This festive, party-perfect, pull-apart Spinach Dip Stuffed Crescent Roll Christmas Tree is a fun way to serve up your favorite cheesy spinach dip around the holidays!
Holiday appetizers don’t get any more festive than is easy Spinach Dip Stuffed Crescent Roll Christmas Tree! Super cute and oh so delicious, this fun party appetizer will get ooh’s and ahh’s from everyone. I prep mine and head of time and refrigerate until I’m ready to bake. It cuts down on the last minute prep work when I’m hosting our annual holiday party. Everyone loves pulling apart the tree to get a bite and I love how festive it looks!
SPINACH DIP STUFFED CRESCENT ROLL CHRISTMAS TREE!
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When I first got married, I was so excited to start hosting parties with my husband in our home. You know, like real adults do. I was at the point in my life where I was ready to let go of the keg drinking college parties and move on to classy shindigs complete with expensive wine and fancy finger foods. For my first few parties, I would plan for days, weeks even, to get the menu just right. I wanted everything to be just perfect now that I was adulting!
Years have passed since I first started hosting parties and, while I am still a bit of a perfectionist, I am definitely a little more relaxed about the planning part. I think that’s mostly because I am a little more comfortable with my cooking skills than I was 15 years ago when I first got married! Making homemade spinach dip was a big deal for me back then when I first started getting comfortable with cooking, but now making a simple spinach dip seems easy peasy. When I host parties these days, I can get a little more creative with my cooking and turn that spinach dip into something really special for my party.
I recently made a Cheese Stuffed Braided Pretzel Ring, and it had me brainstorming about all of the fun things I could do with savory stuffed bread for the holidays. I like to make a simple spinach dip with red bell peppers for Christmas gatherings because of the red and green colors, and I decided that it would be the perfect filling for a stuffed bread!
Using refrigerated crescent rolls is a shortcut to making your own dough and is a great choice for stuffing with all kinds of fillings. I slathered the spinach dip between two big triangles of crescent roll dough, gave it some simple cuts and twists, and a beautiful, festive, delish holiday appetizer was born! I think next time I might try stuffing it with something sweet for a holiday morning breakfast. Maybe cinnamon sugar and cream cheese. Yum! What would you stuff yours with? Sweet or savory? Either way, step outside of your cooking comfort zone this year and really wow your guests with a Stuffed Crescent Roll Christmas Tree!
Want more holiday appetizer recipes?
- Spanakopita Tarts
- Cranberry Goat Cheese Bites
- Mushroom Sausage Bites
- Caprese with Pesto Bites
- Sweet Bacon Tater Tots
- More appetizer recipes…
Tools used to make this Spinach Dip Stuffed Crescent Roll Christmas Tree recipe
Large Pot: This pot is a kitchen essential for everything from dinner to desserts. I use mine all the time and with proper care, it’ll last for years and years.
Baking Sheet: A nice big baking sheet is a must have for any kitchen. This half pan sheet is large than a regular cookie and works great for anything you’re baking.
Pizza Cutter: I love this cutter! I use it for pizzas, of course, but I also use it to cut quesadillas, dough, and all sorts of things!
Spinach Dip Stuffed Crescent Roll Christmas Tree
Ingredients
- 1 Tbsp butter
- 1/3 cup red bell pepper diced
- 1 clove garlic minced
- 1 cup fresh spinach chopped
- 4 oz cream cheese
- 1/4 cup sour cream
- 1/2 cup Parmesan cheese grated
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp salt
- 1 pkg crescent rolls
Instructions
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Preheat oven to 375 degrees.
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In a medium saucepan melt the butter over medium heat. Cook the red bell pepper and garlic in the butter for 3 minutes. Add the spinach to the pan and cook, stirring, until just wilted. Add the cream cheese and sour cream to the pan and cook until melted, stirring frequently. Add the Parmesan cheese, crushed red pepper flakes, and salt and continue cooking until the cheese is melted. Remove from heat and set aside.
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Unroll the crescent roll dough into a large rectangle. Press seams to seal. Using a sharp knife or pizza cutter, cut the dough into a large triangle tree shape. Take the two outside triangles you cut off and press dough together down the center to form a second triangle. Spread the spinach dip evenly over one of the triangles. Top with the second triangle of crescent dough.
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Cut 1-inch strips into the tree from the sides towards the center, leaving a strip of dough in the center uncut. Carefully twist the strips several times.
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Bake in the preheated oven for 13 minutes, or until dough is golden. Serve warm.
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Leah Pearson says
Instructions sounds confusing. Perhaps a video would help.
Mary says
Could I use my traditional spinach/artichoke dip in this recipe?
Aubrey Cota says
Certainly.
Rhonda says
You said you make this ahead of time? The entire recipe and then chill the tree?
Heather says
I used wax paper to assemble but then had issues transferring onto my baking sheet. Very messy, did I use to much spinach dip? As well crescent rolls did not stay pinched together, hopefully my cookie sheet is not ruined by the dip sticking to it. I used pre made spinach dip from the grocer perhaps this was the problem ?? I have more ingredients so I will try again.
Theresa M Linder says
I use parchment and transfer it with the parchment and bake it. So your cookie sheet is good.
Sarah says
Tasty if not incredibly difficult to make a tree shape out of the dough. But again the flavor is out of this world. It was a Christmas eve hit. I used the filling while it was still warm and it made the dough even more difficult to work with so next time I’ll let it cool down. But this is a new Christmas staple. Thank you!
Aubrey Cota says
Practice makes perfect, it doesn’t hurt to have a few around the house while you perfect it right!?
Nancy says
I used Pillsbury Pizza Dough and everyone raved about it.
Aubrey Cota says
Great idea!
Concepcion Florendo says
How to make a nice dough.. I never experience to make a dough. And I find your spinach dip crescent roll Christmas tree yummy.
Danijela says
Looks lovely, and I’m sure it’s really delicious!
Aubrey Cota says
It is!! You’ll have to try it and see how yummy they are.
Colleen Kielch says
Made this tonight and it was tasty. Would definitely make it again and the spinach dip was delicious. I have always made recipes that use the frozen spinach but never again. This was so much easier to use the fresh spinanch! The transfer to a plate was a little difficult but you can definitely do it.
Aubrey Cota says
The plate transfer is easily mastered over time, I promise! So glad you liked it.
Pat Taylor says
I love this and its easy. However, I added just a touch of chipotle chili pepper to the spinach mix and it really gives it a nice touch. I’m wondering if a little bit of onion would be good, too. And I can’t wait to try it with cinnamon and sugar.
Also I flattened the crescent rolls out on parchment paper on the cookie sheet to start with and so didn’t have to transfer it. Then when it was cooled I just picked it up by the parchment paper and set it on my platter and put in it the refrigerator. when its really cool and ready to serve I’ll remove the parchment. I am wondering if you can freeze this?
Aubrey Cota says
I’m sure you could and like you said just be sure it is completely cooled first so there is no moisture issue creating crystals.
Deborah Lynn McKee says
When prepping the tree, can I cover it with plastic wrap, put it in the fridge overnight and bake the next morning? You addressed prepping in another post, but did not mention the length of time it would be ok to leave in the fridge before baking. Thank you and looking forward to making this for Christmas.
Aubrey Cota says
You want to avoid letting the dough dry out. If you try preparing the day before be sure to do something like cover it with lightly oiled plastic wrap.
Julie says
I have tried a similar recipe for this tree, but my problem was once it had cooled it became gummy and young. How do you keep it warm as you’re serving it?