Spinach and Artichoke Ring

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94ffa49a-5f9d-4ffd-89d0-b11e74805000

Member Recipe By stirtime

ingredients 16
Prep Time 0 min
Total Time 0 min

Ingredients

2: cans Pillsbury Crescent Rolls

1: can artichoke hearts drained and chopped

1: small can spinach drained

1: 4-6 oz container crumbled feta cheese

1/2: cup shredded parmesan

1/2: cup shredde cheddar cheese

1/2: cup mozzarella

1/4: cup diced red peppers

1/4: cup mayonaise

1/4: cup sour cream

: small onion chopped fine

: salt

: pepper

: garlic

2: large eggs beaten

: egg whites

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Directions

1 Preheat oven to 350.
2 Mix artichoke hearts, spinach, feta, cheddar, parmesan and mozzarella cheese.
3 Mix in red peppers, mayonaise, sour cream and onion.
4 Season to taste with salt, pepper and garlic.
5 Add two large beaten eggs and mix well.
6 Open 1 can crescent rolls.
7 Lightly grease large cookie sheet.
8 Place triangles in a row wide end at top overlapping the corners onto each other.
9 Scoop 1 tablespoon of filling onto triangles along the top edge leaving no spaces.
10 Gently roll towards you tucking beginning edge under as mush as possible to seal.
11 Roll completely and form into ring.
12 Brush with beaten egg whites.
13 Sprinkle with Parmesan and Cheddar cheese.
14 Repeat process with 2nd can of crescents.
15 Bake for 15 - 20 minutes or until nicely browned.
16 Let stand 10 minutes serve.

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Review & Comments

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stirtime

report Posted Jun. 15, 2010 3:45 PM

Ring should be puffy and full in appearance when done. If it begins to flatten when removed from oven it is slightly underdone continue baking for additional 4-5 minutes watching closely. Filling can also be served with crackers.