Ingredients

The following ingredients have 16 Servings
  • 1 (10 oz) pkg chopped spinach, thawed and water squeezed out
  • 1 (12 oz) jar marinated artichoke hearts, chopped
  • 1 cup shredded mozzarella cheese
  • 1/2 cup garlic and herb flavored feta cheese (*see Notes)
  • 1/2 cup diced roasted red bell pepper
  • 1/4 cup finely chopped Kalamata olives
  • 2 Tbsp pine nuts (lightly toasted)
  • 1/4 tsp fresh cracked pepper
  • 1/2 cup mayonnaise
  • 1 clove garlic (minced)
  • 2 tsp fresh chopped dill
  • 2 (8 oz) pkgs crescent rolls
  • 1 egg white (lightly beaten)
  • 2 Tbsp freshly grated parmesan cheese
  • cooking spray

Instruction

  • Heat oven to 375°F.
  • In a bowl, use a fork to toss together the first 11 ingredients (up to and including the dill). Set aside.
  • On a large bake sheet sprayed lightly with cooking spray, arrange the crescent dough, separating the dough into triangles along the perforations: lay the dough triangles, overlapping at the corners, so that the short end of the triangles form a circle.
  • Spoon the spinach filling around the circle formed by the overlapping dough triangles. Gently fold the long end of each triangle over the filling to form the ring.
  • Brush the dough lightly with the egg white and sprinkle with parmesan cheese.
  • Bake at 375°F for 20 minutes or until filling is heated through and crescent dough is browned and toasty.