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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is from Pampered Chef. We tweaked it a little to our own tastes. My 8 year old son will literally eat the entire ring if we don't keep a close eye on him. We've served it to the meat eaters at my husband's work and they can't get enough. Ingredients:
1 (14 ounce) can water-packed artichoke hearts, drained and chopped |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
2 cups monterey jack cheese, shredded |
1 (4 ounce) package crumbled feta cheese |
1/3-1/2 cup mayonnaise |
4 garlic cloves, minced |
4 spring onions, diced |
2 (28 ounce) cans pillsbury refrigerated crescent dinner rolls |
olive oil flavored cooking spray |
4 tablespoons fresh parmesan cheese, grated |
Directions:
1. Preheat oven to 375°F.
2. Combine all the ingredients and mix well.
3. Remove dough from can and place seam sides together to form a base.
4. Continue arranging dough triangles until you complete a circle (or we just use 1 pan each and make logs).
5. Pinch seams of dough together to create a flattened surface.
6. Scoop filling over dough evenly.
7. Bring corners of the dough together to form a lattice type design to hold filling inches.
8. Spray with olive oil.
9. Sprinkle with parmesan cheese.
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