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Creamy Spinach-Artichoke Mini Pizzas




Source of Recipe


Pillsbury


List of Ingredients




4 oz. cream cheese (from 8-oz. pkg.), softened
2 tablespoons sour cream
3/4 cup Green Giant® Frozen Spinach (from 1-lb. bag), thawed, squeezed to drain*
1/2 cup artichoke hearts (from 14-oz. can), drained, patted dry with paper towels
1 (10.6-oz.) box Pillsbury® Refrigerated Garlic Breadsticks
1 oz. (1/4 cup) shredded Parmesan cheese


Recipe



1. Heat oven to 350°F. In medium bowl, mix cream cheese, sour cream, thawed spinach and artichoke hearts until well blended, breaking up artichokes during stirring.
2. Unroll dough into 1 large rectangle. Spread garlic mixture from box evenly over dough. Separate dough into 10 breadsticks. Reroll each breadstick, coiling dough into spiral shape with garlic mixture inside; place 2 inches apart on ungreased cookie sheet.
3. Starting at center, press out each coil into 3 1/2-inch round (edges will curl up slightly). Spoon and spread cream cheese mixture on top of each round. Sprinkle with cheese.
4. Bake at 350°F. for 17 to 22 minutes or until cheese is melted and edges are golden brown. Immediately remove from cookie sheet. Serve warm.