We took the classic spinach-artichoke dip and made it easier to enjoy while holding a cocktail. Try arugula instead of spinach for a peppery flavor.
Combine spinach, drained artichoke hearts, shredded Gruyère, and cream cheese in a food processor, and pulse until smooth, about 5 times, stopping to scrape down sides as needed.
Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Separate crescent roll dough triangles where perforated. Cut each triangle in half from tip to base, creating 2 triangles out of each. Gently pat and stretch the wide end of each triangle to make it a bit wider. Spoon about 1/2 tablespoon of filling on wide end of each triangle. Roll from widest part of triangle, pinching sides slightly, toward tip, enclosing filling; curve slightly to create a crescent shape. Place on prepared baking sheets, about 1 inch apart.
Lightly brush beaten egg over surface of each crescent. Bake in preheated oven until golden brown, about 12 minutes, rotating pans halfway through bake time.