Spinach & Artichoke Crescent Wreath
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serves: 8-10
Ingredients:
- 1 (8 oz) package Food Club cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 (14 oz) can artichoke hearts, drained and chopped
- 1 (10 oz) package frozen spinach, thawed and squeezed dry
- 2 cloves garlic, minced
- 1/2 tsp onion powder
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 (8 oz) cans refrigerated crescent rolls
- 2 Tbsp unsalted butter, melted
- 1 tsp Italian seasoning
How to Make:
- Preheat oven to 375°F. Line baking sheet with parchment paper and set aside.
- Combine cream cheese, mayonnaise, sour cream, shredded mozzarella, and grated Parmesan in large bowl.
- Add artichokes, spinach, garlic, onion powder, salt, and pepper and mix until smooth.
- Unroll crescent rolls and separate into 16 triangles. Arrange triangles on prepared baking sheet in a ring shape, with pointed ends facing out and wide ends overlapping in center of ring.
- Spoon cream cheese mixture onto wide ends of crescents. Fold tips of each triangle over filling, tucking under wide ends of triangles to seal. Repeat around entire ring until filling is covered, creating wreath shape.
- Mix butter and Italian seasoning together in small bowl. Brush wreath evenly with butter mixture.
- Bake until golden-brown and fully cooked, about 20-25 minutes. Serve and enjoy.
