Spinach And Artichoke Stuffed Crescents Recipe

Ingredients

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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

1

egg, well beaten

Preparation

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

In 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.

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 dough to enclose filling. Place on cookie sheet.

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

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