Make Pull-Apart Cheesy Spinach and Artichoke Pinwheels
As far as matches made in ingredient heaven go, spinach and artichoke rank pretty high up on the list, maybe even higher than chocolate and peanut butter (if you ask a savory-minded crowd).
I'll put it to you this way: If an appetizer menu has spinach and artichoke anything on it, you can bet your bottom dollar that I'm going to order it. The brininess from the artichokes; the HEALTH from the spinach; plus the creaminess from the cheese, mayo, and other unmentionables, make spinach artichoke dip the MVP of all dips.
The classic flavor combination is why this cheesy spinach and artichoke pinwheel recipe from Damn Delicious will forevermore be known as the MVP of all pinwheel recipes, too. Not to mention, any recipe that calls for two tubes of crescent roll dough is a winner in my book.
To make these, you essentially start with the classic dip recipe. Combine chopped canned artichoke hearts with baby spinach, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, mozzarella, and Parmesan. If you have any willpower, you will have enough of this filling left to top the unfurled crescent roll dough. Roll the dip-topped dough (starting at the shortest side) and press the edges to seal. Cut into pinwheel-sized cylinders.
After prepping the pinwheels, arrange them on a lightly greased pie plate and bake in the oven until golden-brown. There will be approximately eight pinwheels, so plan your guest list accordingly. (My guest list is me.)
INGREDIENTS:
DIRECTIONS:
for full instruction please see : damndelicious.net
I'll put it to you this way: If an appetizer menu has spinach and artichoke anything on it, you can bet your bottom dollar that I'm going to order it. The brininess from the artichokes; the HEALTH from the spinach; plus the creaminess from the cheese, mayo, and other unmentionables, make spinach artichoke dip the MVP of all dips.
The classic flavor combination is why this cheesy spinach and artichoke pinwheel recipe from Damn Delicious will forevermore be known as the MVP of all pinwheel recipes, too. Not to mention, any recipe that calls for two tubes of crescent roll dough is a winner in my book.
To make these, you essentially start with the classic dip recipe. Combine chopped canned artichoke hearts with baby spinach, sour cream, mayonnaise, garlic powder, onion powder, salt, pepper, mozzarella, and Parmesan. If you have any willpower, you will have enough of this filling left to top the unfurled crescent roll dough. Roll the dip-topped dough (starting at the shortest side) and press the edges to seal. Cut into pinwheel-sized cylinders.
After prepping the pinwheels, arrange them on a lightly greased pie plate and bake in the oven until golden-brown. There will be approximately eight pinwheels, so plan your guest list accordingly. (My guest list is me.)
INGREDIENTS:
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 2 cups baby spinach, chopped
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan
- 2 (8-ounce) tubes crescent rolls
- 1 large egg, beaten
- 2 tablespoons chopped fresh parsley leaves
DIRECTIONS:
- Preheat oven to 375 degrees F. Lightly oil a pie plate or coat with nonstick spray.
- In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with salt and pepper, to taste. Stir in mozzarella and Parmesan.
- Unroll crescent rolls, pressing perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixture.
- .................................
for full instruction please see : damndelicious.net
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