Spinach Artichoke Crescent Roll Bake
Ingredients:
- – 1 (14-ounce) can of artichoke hearts, drained and chopped
- – 2 cups of baby spinach, chopped
- – 1 cup of sour cream
- – 1/2 cup of mayonnaise
- – 1 teaspoon of garlic powder
- – 1 teaspoon of onion powder
- – Kosher salt and freshly ground black pepper, to taste
- – 1 cup of shredded Feta cheese
- – 1/2 cup of freshly grated Parmesan cheese
- – 2 (8-ounce) tubes of crescent rolls
- – 1 large egg, beaten
- – 2 tablespoons of chopped fresh parsley leaves
Directions:
1. Preheat the Oven: Start by heating your oven to 375°F (190°C). Lightly grease a pie plate or use nonstick spray to keep things from sticking.
2. Prepare the Filling: In a large bowl, mix together the chopped artichoke hearts, chopped spinach, sour cream, and mayonnaise. Season with garlic powder, onion powder, salt, and pepper to taste. Stir in the shredded Feta and grated Parmesan cheese until everything is well combined.
3. Assemble the Rolls: Unroll the crescent rolls and press the perforations to seal them, forming a large rectangle about 13×18 inches.
4. Spread the Filling: Evenly spread the artichoke and spinach mixture over the rolled-out dough.
5. Roll and Cut: Starting from the shorter side of the rectangle, roll up the dough tightly, making sure to press the edges to seal. Cut the rolled dough into eight equal pieces.
6.Place the rolls cut side down in the prepared pie plate. Brush the tops with the beaten egg to give them a nice golden color.
7. Bake: Put the pie plate in the preheated oven and bake for about 20-25 minutes, or until the rolls are golden brown and fully cooked.
8. Serve: Once baked, serve the rolls warm, garnished with fresh chopped parsley if you like. Enjoy your cheesy and savory Spinach Artichoke Crescent Roll Bake!