Spinach-and-Artichoke Bites

Name: Spinach-and-Artichoke Bites
Total time: 40 min
Ingredients: 3 cups packed spinach leaves (about 3 oz.); 1 (9.9-oz.) jar marinated artichoke hearts, drained; 4 ounces Gruyère cheese, shredded (about 1 cup); 2 ounces cream cheese; 2 (8-oz.) cans refrigerated crescent rolls; 1 large egg, lightly beaten

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Total: 40 minutes

Servings: 16

Cost: $1.42 /serving

Author : Karen Rankin

Ingredients

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3 cups packed spinach leaves (about 3 oz.)1 (9.9-oz.) jar marinated artichoke hearts, drained4 ounces Gruyère cheese, shredded (about 1 cup)2 ounces cream cheese2 (8-oz.) cans refrigerated crescent rolls1 large egg, lightly beaten

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Instructions

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Step 1

Combine spinach, drained artichoke hearts, shredded Gruyère, and cream cheese in a food processor, and pulse until smooth, about 5 times, stopping to scrape down sides as needed.

Step 2

Preheat oven to 375°F. Line 2 baking sheets with parchment paper. Separate crescent roll dough triangles where perforated. Cut each triangle in half from tip to base, creating 2 triangles out of each. Gently pat and stretch the wide end of each triangle to make it a bit wider. Spoon about 1/2 tablespoon of filling on wide end of each triangle. Roll from widest part of triangle, pinching sides slightly, toward tip, enclosing filling; curve slightly to create a crescent shape. Place on prepared baking sheets, about 1 inch apart.

Step 3

Lightly brush beaten egg over surface of each crescent. Bake in preheated oven until golden brown, about 12 minutes, rotating pans halfway through bake time.