Recipe

• เวลารวม: 13 minutes

ส่วนผสม

2 tubes Pillsbury crescent rolls (regular sized crescent rolls)

Spinach Artichoke Dip Filling

8 ounce cream cheese (at room temperature, 1 250 gram brick)

1 can artichoke hearts (drained and diced, approximately 14 oz. can)

¼ cup mayonnaise

½ cup parmesan cheese (shredded)

¼ cup mozzarella cheese (shredded)

1 cup chopped frozen spinach (thawed and drained)

1 clove garlic (finely minced)

¼ teaspoon cayenne pepper (optional)

½ teaspoon salt

½ teaspoon pepper

Topping (Optional)

1 egg (whisked)

1 teaspoon coarse salt

วิธีทำ

Preheat oven to 350°F.

Line a large sheet pan or pizza tray with parchment paper.

Carefully open the crescent roll package and unroll them. Separate each crescent individually. Place a small bowl upside down on the center of the tray.

To create the ring, arrange each crescent dough triangle with the base of the triangle against the bowl and the point facing out towards the edges of the tray. Overlap each piece of dough so that the base of each triangle is slightly overlapped and press them together, it will look like a giant star. Don’t worry if the crescent dough points hang over the edge of pan, they will be folded over soon. Along the center of the circle, press the edges of the crescent rolls to create a small wall about ¼” high, this will prevent the dip from oozing out.

In a medium sized bowl, stir together all of the spinach artichoke dip filling ingredients until evenly combined.

Remove the bowl from the center. One at a time, fold the pointed end of each crescent roll over the filling, tuck the tip under the base of the ring to secure it in place.

Optional: brush the whisked egg over the crescent rolls and sprinkle the coarse salt over top. This gives the dough a nice shiny golden brown color when it bakes.

Bake for 12-15 minutes or until the crescents are cooked and golden brown. Serve and enjoy!