Yield: 16 servings

Preparation time: 35 minutes
-----------------------------------------

3 tablespoon Butter, melted
1 1/2 teaspoons Garlic Salt
1 package (8 oz) cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (2 oz)
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain and finely chopped
1/2 teaspoon Basil Leaves, if desired
1/4 teaspoon Black Pepper
2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
1 cup marinara sauce, heated, if desired

Cooking time: 55 minutes
--------------------------------------

Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside. In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside. Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles. Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

This recipe currently has 0 comments. Add your own comment in the right hand menu.