Spinach and Artichoke-Stuffed Crescents2017-11-01T20:39:01-04:00

Home Forums Chicks’ Night In Quacketizers Spinach and Artichoke-Stuffed Crescents

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    • The Quacker Factory
      Post count: 308

      Spinach and Artichoke-Stuffed Crescents


        • 1 container (8 oz) cream cheese spread

        • 1/2 cup shredded mozzarella cheese (2 oz)

        • 1/2 cup grated Parmesan cheese

        • 1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped

        • 1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain well

        • 2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

        • 1 egg, well beaten


      1 Heat oven to 350°F. Line cookie sheet with cooking parchment paper.

      2 In a medium bowl, stir together cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese. If desired, add salt and pepper to taste; mix well. Stir in artichokes and spinach. 

      3 Separate both cans of dough into 16 triangles. Place about 1 teaspoon filling on wide end of each triangle. Brush edges of dough with some beaten egg. Wrap bottom corners of each crescent inward; roll up the dough to enclose filling. Place on cookie sheet.

      4 Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan cheese over tops. 

      5 Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.

      (This recipe was acquired from  Pillsbury.com)

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