Creamy Spinach Rolls
- Reviews 4
Ready In: 30 mins
Serves: 12
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
- Preheat oven to 375.
- Lightly coat baking sheet(s) with cooking spray.
- Mix all ingredients together by hand in large mixing bowl.
- Open crescent roll packages and separate into triangles.
- Cut each triangle in half.
- 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).
- Bake for 12-15 minutes or until the crescents are golden brown.
- Enjoy!
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