Thursday, March 12, 2009
Spinach & Artichoke Braid
1 can (14oz) artichoke hearts in water, drained and chopped
1 pkg (10oz) frozen chopped spinach, thawed and well drained
1 cup (4oz) shredded mozzarella cheese
1 pkg (4oz) crumbled feta cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, pressed
2 T (1/2 oz) grated fresh Parmesan cheese
2 8 oz cans refrigerated crescent rolls
1. Preheat oven to 375 degrees. In classic batter bowl combine
all but Parmesan cheese. Mix well.
2. Scoop filling evenly over desired shape; finish shape as directed below.
Sprinkle w/grated Parmesan cheese Bake 25-30
minutes or until golden brown. Serves 8
To make the braid:
Unroll 2 8 oz pkgs refrigerated crescent rolls - separate into 16
triangles. Arrange triangles, slightly overlapping, in a Christmas tree shape on large bar pan. (Points will extend off the edge of the baking stone). Press the seams together using your hand or roller. Using large scoop, scoop the filling evenly over dough in continuous circle. Bring points of triangles up over filling cross over to make a braid design. If you have an extra piece of crescent roll left over (or two) that’s okay.