Spinach and Artichoke-Stuffed Crescents
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Bite-size puffs stuffed with an easy version of the classic dip make for a delicious dinner starter.
Ingredients
1 container (8 oz) cream cheese spread
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup grated Parmesan cheese
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain well
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1 egg, well beaten
Instructions
Heat oven to 350 °F. Line cookie sheet with cooking parchment paper.
In medium bowl, stir together cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese. If desired, add salt and pepper to taste; mix well. Stir in artichokes and spinach.
Separate both cans of dough into 16 triangles. Place about 1 teaspoon filling on wide end of each triangle. Brush edges of dough with some beaten egg. Wrap bottom corners of each crescent inward; roll up dough to enclose filling. Place on cookie sheet.
Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan cheese over tops.
Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.
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