Cheesy #Spinach #and #Artichoke #Pinwheels

Hi guys!


I’m nonetheless proper proper here in Italy.

Stuck with all of the contemporary pasta. The pizza. The calzones. The gelato.

Horrible, I know.

But.

Even with all of the marvelous delicacies here, my thoughts is elsewhere.

It’s on recreation day food, DUH.

I’m getting capable for the Rams/Cowboys and Raiders/Broncos video games this weekend.

As we arrive proper on Saturday afternoon.

So I’ll have those pinwheels capable first thing.

Before I go with up the canine on the puppy hotel.

Priorities, I know.

Just be certain to serve those immediately, guys.

You don’t desire to overlook out on the nice and cozy cheesy-creaminess duo going on here.

Although I’m certain that won’t be an issue.

========================


Cheesy Spinach and Artichoke Pinwheels


Ingredients:

    1 (14-ounce) can artichoke hearts, tired and chopped
    2 cups child spinach, chopped
    1 cup sour cream
    1/3 cup mayonnaise
    1/2 teaspoon garlic powder
    1/4 teaspoon onion powder
    Kosher salt and freshly flooring black pepper, to taste
    1 cup shredded mozzarella cheese
    1/4 cup freshly grated Parmesan
    2 (8-ounce) tubes crescent rolls
    1 enormous egg, beaten
    2 tablespoons chopped contemporary parsley leaves

Directions:

    Preheat oven to 375 tiers F. Lightly oil a pie plate or coat with nonstick spray.
    In a enormous 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, urgent perforations to seal into approximately a 13×18-inch rectangle. Top with artichoke mixture.
    Starting on the shortest side, roll up, urgent the rims to seal. Cut in eighths. Place, cut part down, onto the keen pie plate. Brush with egg.
    Place into oven and bake till golden brown, about 15-20 minutes.
    Serve immediately, garnished with parsley, if desired.


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