2 cans crescent rolls
1 8 oz block cream cheese (softened)
2 1/2 cups frozen spinach (thawed and drained)
1 cup mozzarella cheese (grated)
3/4 cup canned artichoke hearts (chopped)
1/2 cup Parmesan cheese (grated)
1/3 cup mayonnaise
1 tbsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 egg (optional)
Make the filling
Mix all ingredients except crescent rolls in a bowl until fully combined. This should be easy to
do with a spatula as long as the cream cheese is soft. *make sure spinach is drained of excess
liquid.
Refrigerate for 1 hour before assembling the crescent ring.
Assembly and baking
Preheat oven to 375°F.
Line a large baking sheet with parchment paper and place a 5-inch bowl top-down in the middle
of the parchment paper.
Arrange crescent rolls in a concentric, overlapping circle around the bowl. You maybe not need
all of the rolls. Just use enough to get around the bowl and save the rest.
Once all dough triangles have been arranged, remove the bowl and use your hands to press the
dough around the center of the circle and create a little lip around the edge of the center of the
circle.
Remove filling from the fridge and place large cylindrical chunks around the center of the circle.
Gently lift the tip of each triangle over the filling and press into the inner edge of the circle.
Brush with beaten egg if desired.
Bake for about 20-25 minutes or until evenly golden brown.
Enjoy!