Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 8 Servings
My kids could not get enough of these delicious treats! My cousin recommended this recipe and I am so glad that I gave it a try because we never would have tasted perfection! My kids and I love serving these with cold iced tea. Snacks here at home are always full of delicious treats! Try this recipe now and I promise you that it will be worth all your time and effort! Have a wonderful day, friends, and I hope you are all well today. Enjoy!
Ingredients:
1 (14-ounce) can artichoke hearts, drained and chopped
2 c baby spinach, chopped
1 c sour cream
⅓ c mayonnaise
½ tsp garlic powder
¼ tsp onion powder
Kosher salt and freshly ground black pepper, to taste
1 c shredded mozzarella cheese
¼ c freshly grated Parmesan
2 (8-ounce) tubes crescent rolls
1 large Egg, beaten
2 tbsp chopped fresh parsley leaves
Directions:
Prepare the oven and preheat to 190 degrees C or 375 degrees F.
Apply cooking spray on a pie plate.
Add the artichoke hearts, sour cream, spinach, garlic powder, spinach, onion powder, mayonnaise, salt, and pepper into a large mixing bowl. Stir until well mixed.
Add the Parmesan cheese and mozzarella cheese. Stir until well mixed.
Unroll the crescent rolls and use a rolling pin to press them to about a 13×8-inch rectangle.
Spread the artichoke mixture over the crescent rolls.
Roll the shortest side, then press and seal the sides.
Slice it into 8 equal pieces.
Arrange them onto the greased pie plate, then brush the top with egg wash.
Put it inside the preheated oven and bake for 25 minutes or until they turn golden brown.
Remove from the oven and sprinkle freshly chopped parsley on top.
Serve hot and enjoy!
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