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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A Pillsbury Bake-Off® recipe by Devon P. Delaney from Princeton, NJ at Bake-Off® Contest, 40 (Orlando 2002).;) Ingredients:
1 egg |
1 (8 ounce) container chive & onion cream cheese |
1 (9 ounce) package frozen spinach, thawed, squeezed to drain |
1 cup shredded swiss cheese |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
1/8-1/4 teaspoon fresh grated nutmeg |
1/8 teaspoon red pepper flakes |
1 (8 ounce) pillsbury refrigerated reduced-fat crescent rolls or 1 (8 ounce) regular refrigerated crescent dinner rolls |
1/4 cup sliced almonds |
olive oil flavored cooking spray or regular cooking spray |
2 tablespoons italian style breadcrumbs |
Directions:
1. Heat oven to 400°F.
2. Beat eggs in large bowl.
3. Add spinach, Swiss cheese, salt, pepper, red pepper flakes, and nutmeg; mix well.
4. Unroll dough onto ungreased cookie sheet.
5. Press to form 12x8 rectangles; firmly pressing peroforations to seal.
6. Spoon and spread spinach mix lengthwise on half of dough.
7. Sprinkle with almonds.
8. Fold untopped half of dough over filling; press edges & ends to seal.
9. Spray top of dough with cooking spray.
10. Sprinkle with bread crumbs.
11. Bake 18-24 minutes ot until deep golden brown.
12. Cool 5 minutes.
13. Cut crosswise into slices.
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