SPINACH & ARTICHOKE BRAID
Source of Recipe
Ellen (Cheeri) Wallace
List of Ingredients
2 pkg. refrigerated crescent rolls
1 can (14 oz.) Artichoke hearts in water, drained and chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1C Shredded Mozzarella cheese
1 pkg. (4 oz) crumbled Feta cheese
1/2C Diced Red pepper
1/3 C Mayonnaise
1 clove garlic
1/4 tsp coarsely ground pepper
Fresh Parmesan cheese Recipe
Preheat oven to 375. Combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and black pepper; Mix well.
Open crescent rolls and lay out in squares (do not separate triangles). Pinch seams and roll out smoothly. Cut 6 or 8 strips on each side. Scoop filling evenly over dough, lift the top two strips and fold over and tuck to make "knot", repeat with remaining strips. Spray with olive oil. Sprinkle Parmesan cheese. Bake 25 - 30 minutes until golden brown.
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