Home > Just for you > Spinach and Artichoke-Stuffed Crescents

Spinach and Artichoke-Stuffed Crescents

1container (8 oz) cream cheese spread
1/2cup shredded mozzarella cheese (2 oz)
1/2cup grated Parmesan cheese
1can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
1box (9 oz) frozen chopped spinach, thawed, squeezed to drain well
2cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls SAVE $
1egg, well beaten

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.
Source : allrecipes.com