 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
A creation for RSC11! Easy appetizer that's dressed to impress! Enjoy! Ingredients:
1 (8 ounce) package low-fat cream cheese, softened |
1/2 cup sour cream |
1/2 cup sun-dried tomato packed in oil, drained, chopped |
3 tablespoons shallots, minced (approx. 1/2 of large shallot) |
1/4 teaspoon garlic powder |
2 tablespoons parmesan cheese, grated |
4 tablespoons asiago cheese, shredded |
1 (7 ounce) can artichoke hearts, drained and chopped |
1 (10 ounce) package frozen spinach, thawed, drained, pressed dry |
2 (8 ounce) packages crescent roll dough (16 rolls) |
Directions:
1. Preheat oven to 375.
2. Lightly coat baking sheet(s) with cooking spray.
3. Mix all ingredients together by hand in large mixing bowl.
4. Open crescent roll packages and separate into triangles.
5. Cut each triangle in half.
6. Spread 1 tablespoon of the cream cheese mixture onto each triangle. Roll up and place on baking sheet. Repeat for rest of crescent roll dough. (Makes 32 mini rolls).
7. Bake for 12-15 minutes or until the crescents are golden brown.
8. Enjoy!
|
|