Spinach and Artichoke-Stuffed Crescents

Bite-size puffs stuffed with an easy version of the classic dip make for a delicious dinner starter. MORE+ LESS-

Amy Erickson

September 4, 2014

container (8 oz) cream cheese spread

1/2

cup shredded mozzarella cheese (2 oz)

1/2

cup grated Parmesan cheese

can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped

box (9 oz) frozen chopped spinach, thawed, squeezed to drain well

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

egg, well beaten

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1

Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
2

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.
3

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.
4

Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan cheese over tops.
5

Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.