SPINACH AND ARTICHOKE DIP-STUFFED CRESCENT ROLLS
Flaky, buttery crescent rolls stuffed with favorite spinach and artichoke dip and oozing melted feta and whipped yummy cream cheese.
Provided by Sahara B
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
- Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 14.6 g, Cholesterol 12.5 mg, Fat 11.3 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 3.8 g, Sodium 388.9 mg, Sugar 2.7 g
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
SPINACH-ARTICHOKE STUFFED ROLLS
These fluffy rolls look unassuming on the outside, but on the inside, they're generously filled with creamy spinach-artichoke dip. They're inspired by bierock, a bun of Eastern European origin that is traditionally stuffed with ground meat and onions - but this creamy meatless version takes the cake. If you have a little spinach-artichoke dip leftover, snack on it hot or cold with pita chips, or use it to fill a sandwich or an omelet.
Provided by Erin Jeanne McDowell
Categories breads
Time 1h15m
Yield 9 rolls
Number Of Ingredients 15
Steps:
- In a medium pot, heat the milk over medium-low until just warm to the touch (about 95 degrees).
- In the bowl of an electric mixer fitted with the dough hook attachment, combine the flour, sugar, egg and egg yolk, butter, yeast, salt and the warm milk. Mix on low speed for 4 minutes, then increase the speed to medium and mix until smooth, about 2 minutes.
- Transfer the dough to a lightly greased bowl. Cover with plastic wrap and let rise in a warm place for 1 hour.
- Divide the dough into 9 even pieces (about 120 grams each), and shape them into balls using your hands. Cover with plastic wrap and let rest for 15 minutes while you make the filling.
- Make the filling: In a medium bowl, stir together the artichoke hearts, spinach, cream cheese, Parmesan, salt and pepper. Line a baking sheet with parchment paper.
- Use the palm of your hand to flatten each ball of dough to about 1/2-inch thick and about 4 1/2 to 5 inches wide. Scoop 3 tablespoons of filling into the center. Wrap the dough around the filling and pinch firmly to seal. Use your hands to shape the dough into balls. Repeat with the remaining dough.
- Transfer rolls seam side down to the prepared baking sheet, spacing them evenly and staggering slightly. Cover with plastic wrap and let rise for 30 to 35 minutes in a warm place.
- Heat the oven to 375 degrees. In a small bowl, beat the remaining egg. Brush the surface of each roll with the beaten egg and sprinkle generously with sesame seeds. Bake until the rolls are golden-brown, 25 to 30 minutes. (They may spread and touch while baking, which is O.K.)
- Let cool for 10 to 15 minutes before serving. Wrap leftover rolls tightly in plastic wrap and store at room temperature.
Nutrition Facts : @context http, Calories 497, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 19 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 546 milligrams, Sugar 9 grams, TransFat 0 grams
SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)
Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F.
- In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
- Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
- Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
- Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
- Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
- Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
- Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
- Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
- Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
- Bake 25-30 minutes or until golden brown. Enjoy!.
SPINACH STUFFED CRESCENT ROLLS
Every year I serve this at my Christmas Gift Wrapping Party along with a fruit salad, good coffee and a plate of goodies to nibble while we wrap. I print the recipe on Christmas stationery because I know newcomers will ask for it.
Provided by racrgal
Categories Breakfast
Time 40m
Yield 8 cresecnt rolls, 8 serving(s)
Number Of Ingredients 11
Steps:
- Spray medium skillet with nonstick cooking spray. Saute onion, mushrooms and garlic until onion is transparent.
- Remove from heat.
- Stir in spinach, ricotta, mozzarella, sour cream, salt, cayenne and nutmeg until throughly combined.
- Seperate crescent rolls.
- Place 3 tablespoons spinach mixture on wide end of each piece of dough.
- Roll up to form crescent.
- Place on nonstick baking sheet.
- Bake 20 minutes at 350.
Nutrition Facts : Calories 186.4, Fat 7, SaturatedFat 3.5, Cholesterol 32.9, Sodium 271, Carbohydrate 20.8, Fiber 2.4, Sugar 2.8, Protein 10.7
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