Spinach and Artichoke-Stuffed Crescents

Spinach and Artichoke-Stuffed Crescents
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  1. 1 container (8 oz) cream cheese spread
  2. 1/2 cup shredded mozzarella cheese (2 oz)
  3. 1/2 cup grated Parmesan cheese
  4. 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
  5. 1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain well
  6. 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
  7. 1 egg, well beaten
  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.
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