What You’ll Need
Makes 8 servings
- 3 tablespoons butter, melted
- 1 ½ teaspoons garlic salt
- 1 package (8 ounces) cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 1 box (9 ounces) frozen chopped spinach, thawed, squeezed to drain and finely chopped
- ½ teaspoon basil leaves, if desired
- ¼ teaspoon black pepper
- 2 cans (8 ounces each) Pillsbury® refrigerated garlic butter crescent dinner rolls
- 1 cup marinara sauce, heated, if desired
Let’s Do It
- Heat oven to 350 degrees; grease a 12-cup fluted tube cake pan with nonstick spray
- In small bowl, mix butter and ½ teaspoon of garlic salt, then set aside
- In medium bowl, mix cream cheese, mayo, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining garlic salt until blended, then set aside
- Unroll crescent dough and 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, and then spoon 1 tablespoon spinach mixture onto center of triangle, pull dough around mixture into a ball and press edges to seal; repeat with remaining triangles
- Roll each ball in butter mixture, layer in pan and bake 35 – 40 minutes or until golden brown
- Let cool 5 minutes and then place heatproof serving plate upside down over pan, flip plate and pan back over to remove pull-apart bread and let cool 10 minutes longer
- Serve immediately with side of warm marinara sauce for dipping
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