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Spinach and Artichoke Dip-Stuffed Crescent Rolls

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Spinach and Artichoke Dip-Stuffed Crescent Rolls

Directions

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Ingredients :

  • Step 1

    Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.

  • Step 2

    Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.

  • Step 3

    Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.

  • Step 4

    Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

  • Methods :

  • 3 cups chopped fresh spinach leaves
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 (8 ounce) container whipped cream cheese, softened
  • ¼ cup mayonnaise
  • ¼ cup crumbled feta cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 cloves garlic, minced
  • kosher salt and freshly ground pepper to taste
  • 3 (8 ounce) tubes refrigerated butter-flavored crescent rolls
  • ½ cup fine Italian bread crumbs
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