Cheesy Spinach Artichoke Pinwheels
YIELD: 8 SERVINGS
PREP TIME: 20 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 20 MINUTES
INGREDIENTS:
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
- 1 cup sour cream
- ⅓ cup mayonnaise
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper
- 1 cup mozzarella cheese, shredded
- ¼ parmesan, grated
- 2 (8 ounce) tubes crescent rolls
- 1 large egg, beaten
- 2 tablespoons parsley
Needed Supplies:
Mixing Bowl
Casserole Dish
Smart Oven
INSTRUCTIONS:
- Preheat oven to 375 degrees F. lightly oil a pie plate or coat with nonstick spray.
- In a a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder, and onion powder; season with salt and pepper, to taste. Stir in mozzarella and parmesan.
- Unroll crescent rolls, pressing perforations to seal into approximately a 13x18- inch rectangle. Top with artichoke mixture.
- Starting at the shortest side, roll up, pressing the edges to seal. Cut into eighths. Place, cut side down, onto the prepared pie plate. Brush with egg.
- Place into oven and bake until golden brown, about 15-20 minutes.
- Serve immediately, garnished with parsley, if desired.