Little spinach and cheese filled pastry balls are baked together and inverted on a plate for a foolproof appetizer idea perfect for any party.
Bake-Off® Contest 44, 2010
Amanda Soto
Philadelphia, Pennsylvania
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3
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tablespoons butter, melted
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1 1/2
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teaspoons garlic salt
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1
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package (8 oz) cream cheese, softened
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1/4
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cup mayonnaise or salad dressing
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1/4
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cup grated Parmesan cheese
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1/2
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cup shredded mozzarella cheese (2 oz)
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1
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box (9 oz) frozen chopped spinach, thawed, squeezed to drain and finely chopped
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1/2
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teaspoon basil leaves, if desired
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1/4
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teaspoon black pepper
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2
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cans (8 oz each) Pillsbury™ refrigerated garlic butter crescent dinner rolls (16 rolls)
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1
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cup marinara sauce, heated, if desired
Steps
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1
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
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2
In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
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3
Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.
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4
Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.
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1
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
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2
In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
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3
Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.
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4
Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 220
- Calories from Fat
- 150
% Daily Value
- Total Fat
- 17g
- 26%
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- Saturated Fat
- 8g
- 38%
- Trans Fat
- 2g
- Cholesterol
- 25mg
- 9%
- Sodium
- 480mg
- 20%
- Total Carbohydrate
- 12g
- 4%
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- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 5g
- Vitamin A
- 30%
- 30%
- Vitamin C
- 0%
- 0%
- Calcium
- 8%
- 8%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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