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Spinach-Artichoke Crescent Candy Cane

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Spinach-Artichoke Crescent Candy Cane
  • Prep 35 min
  • Total 1 hr 15 min
  • Ingredients 11
  • Servings 8
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Your favorite party dip is now baked and served inside a candy cane-shaped crescent! Spread a creamy spinach-artichoke mixture onto Pillsbury™ crescent dough, then top with cheese and peppers. Fold and bake dough into a buttery, golden brown candy cane, and serve as a festive appetizer at your next holiday gathering.
By Pillsbury Kitchens
Updated Sep 23, 2019

Ingredients

  • 1 package (10 oz) frozen chopped spinach
  • 3 oz (from 8-oz package) cream cheese, softened
  • 2 tablespoons mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/2 cup Progresso™ artichoke hearts, drained, chopped and patted dry (from 14-oz can)
  • 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
  • 2 slices mozzarella cheese (0.8 oz each), cut in half
  • 1/4 cup chopped roasted red bell pepper, drained well and patted dry
  • 1 tablespoon butter, melted
  • 1/4 teaspoon Italian seasoning

Steps

  • 1
    Cook spinach as directed on package; drain. Cool 15 minutes. With hands, squeeze excess liquid from spinach. Measure 1/2 cup of the spinach; set aside for filling. Cover and refrigerate remaining spinach for another use.
  • 2
    Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
  • 3
    In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended. Stir in the 1/2 cup spinach and the artichoke hearts until mixed well.
  • 4
    Unroll dough; separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle in half lengthwise to get 16 triangles. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet. Press overlapping edges together to help seal, but leave triangle points free. Add cheese halves on overlapping wide ends.
  • 5
    Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on top of mozzarella cheese. Top with bell pepper.
  • 6
    Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach. Gently picking up top end of dough, curve one end of strip to form top of cane. Brush dough with melted butter; sprinkle with Italian seasoning.
  • 7
    Bake 14 to 17 minutes or until golden brown. Cool 5 minutes on cookie sheet. Use spatula to carefully help slide crescent from parchment to serving platter, loosening edges with spatula first, if needed.

Tips from the Pillsbury Kitchens

  • tip 1
    With its candy cane shape, crowd-pleasing flavor profile, and festive red and green colors, this delicious appetizer is perfect for a holiday party.
  • tip 2
    Line your cookie sheet with parchment paper for easy cleanup, and transfer to a serving platter.
  • tip 3
    Stir remaining spinach and artichokes into a soup, or add spinach to your favorite smoothie!

Nutrition Information

210 Calories, 14g Total Fat, 5g Protein, 16g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
130
Total Fat
14g
21%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
500mg
21%
Potassium
140mg
4%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
5%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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