Wednesday, December 16, 2009

Spinach & Artichoke Ring

Here's the recipe for the ring I took to the potluck that I mentioned yesterday.

Spinach & Artichoke Ring

1 can (14 oz) artichoke hearts in water, drained and chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup (4 oz) shredded mozzarella cheese
1 package (4 oz) crumbled feta cheesee
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, pressed
1/4 teaspoon coarsely ground black pepper
1 egg white, lightly beaten
2 tablespoons (1/2 oz) grated fresh parmesan
2 pkgs refrigerated crescent rolls

1. Preheat over to 375F. In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and black pepper. Mix will.

2. Unroll crescent dough; separate into triangles. Arrange triangles in a circle with wide ends overlapping in the center and points toward the outside.

3. Scoop filling evenly over shape. Bring outside points of triangles up over filling and tuck under wide ends of dough at center. Filling WILL NOT be completely covered.. Brush with egg white. Sprinkle with grated parmesan cheese. Bake 25-30 minutes or until golden brown.


The Tooles said...

I think I want to make this for the Toole Christmas on Sunday. Do you happen to have a picture..I can't visualize where the rolls go. What part of the shape do you put the dip over? What does "finish the shape" mean? Sorry...I am visual. Thanks.

Cristin said...

Here's another blog that has some helpful pictures.