Spinach Artichoke Feta Loaf Thingie |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 12 |
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A ring of luscious creaminess that is so different and colorful that your family and guests will ask for it over and over. I make 2 batches at once. Ingredients:
a can or jar of artichoke hearts, chop up |
a frozen box of spinach |
1 cup shredded mozzarella |
about 4 oz. feta, crumbled |
1/2 cup chopped red pepper |
1/3 cup mayo |
2 chopped garlic clove |
salt & pepper if desired |
2 packages/tubes of pillsbury cresent rolls |
1 egg white |
2 t. shredded parmesan |
defrost spinach, drain (press out extra water). |
stir/mix artichoke hearts with salt & pepper. |
brush outer dough with egg white, sprinkle with parmesan. |
Directions:
1. I use a Pampered Chef cooking stone, but you can also use a large cookie sheet or pizza pan.
2. You don't need oil, you can use that oil spray if you like.
3. Once you have your dough formation, pile the mixture where it needs to go and lightly cover with dough, pinching and gathering as needed. With the leftover triangle, roll it out and cut a heart to cover the center points. It puffs quite nicely, so during baking it all joins together.
4. Bake at 350F until top is brown. About 25 minutes.
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