Creamy Spinach-Artichoke Mini Pizzas |
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Prep Time: 15 Minutes Cook Time: 17 Minutes |
Ready In: 32 Minutes Servings: 10 |
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I haven't made this yet, but it sounds like it will be wonderful. I just found it and wanted to post it here so that I would be able to find it again. Ingredients:
4 ounces cream cheese, softened (from 8-oz. pkg.) |
2 tablespoons sour cream |
3/4 cup frozen spinach, thawed, squeezed to drain* (from 1-lb. bag) |
3 artichoke hearts, drained, patted dry with paper towels and coarsely chopped (from 14-oz. can) |
1 (8 ounce) can pillsbury refrigerated garlic breadsticks |
1 ounce shredded parmesan cheese |
Directions:
1. Heat oven to 350°F In medium bowl, mix cream cheese, sour cream, thawed spinach and artichoke hearts until well blended.
2. Unroll dough; separate into 8 breadsticks. Shape each breadstick into a coil; place 2 inches apart on ungreased cookie sheet. Starting at center, press out each coil into 3 1/2-inch round. Spoon about 2 tablespoons cream cheese mixture on top of each round; spread to within 1/8 inch of edge of round. Sprinkle with cheese.
3. 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.
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