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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Another Junior League recipe from the Edible Heirlooms cookbook. Haven't tried it yet, but it has all of my favorite ingredients in it. Ingredients:
2 (8 ounce) cans crescent rolls |
0.5 (1 ounce) envelope dry vegetable soup mix |
1/2 cup mayonnaise |
1/2 cup sour cream |
1 (10 ounce) package chopped spinach, thawed and squeezed dry |
1 (14 ounce) can artichoke hearts, drained and chopped |
1 (8 ounce) can water chestnuts, drained and chopped |
1 garlic clove, pressed |
4 ounces feta cheese, crumbled |
1/4 ounce parmesan cheese, fresh grated |
Directions:
1. Preheat oven to 375 degrees. Flatten crescent rolls onto a baking sheet and press seams together. Bake 10-12 minutes; set aside. Combine soup mix, mayonnaise, and sour cream. Add spinach, artichoke hearts, water chestnuts, garlic, and feta cheese. Spread mixture over crescent roll dough. Top with parmesan cheese. Bake 10-12 minutes. Cut into squares with a pizza cutter and serve hot.
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