Ingredients

The following ingredients have 8 Servings
  • 2 tubes (8 ounces each refrigerated reduced-fat crescent roll dough)
  • 1 cup cooked diced chicken
  • 1 ½ cups shredded part-skim mozzarella cheese
  • 1 10 ounce container La Terra Fina Spinach and Parmesan Dip & Spread (made with Greek yogurt)
  • ½ cup finely chopped red bell pepper
  • ¼ cup peeled and finely chopped carrot
  • ¼ cup finely chopped marinated artichoke hearts (drained from a small jar)
  • 1 10 ounce package frozen chopped spinach, thawed and squeezed of excess water

Instruction

  • Preheat oven to 375°F (190°).
  • Spray a large baking sheet with cooking spray.
  • Unroll crescent roll dough; separate into 16 triangles. Overlap wide ends of each triangle to form a ring (dough will look like a sun when you’re finished). Lightly press the wide ends together.
  • In a bowl, combine remaining ingredients. Spoon chicken mixture over wide ends of dough. Fold the points of triangles over filling and tuck under wide ends (the filling will be visible).
  • Bake for 20-25 minutes or until golden brown.