Game-Day Spinach Pull-Apart

By Lady Butterfly

Ingredients

• 3 3 3 tablespoons LAND O LAKES® Butter, melted
• 1 1/2 1 1/2 1/2 teaspoons McCormick® Garlic Salt
• 1 1 1 package (8 oz) cream cheese, softened
• 1/4 1/4 1/4 cup mayonnaise or salad dressing
• 1/4 1/4 1/4 cup grated Parmesan cheese
• 1/2 1/2 1/2 cup shredded mozzarella cheese (2 oz)
• 1 1 to box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and finely chopped
• 1/2 1/2 1/2 teaspoon McCormick® Basil Leaves, if desired
• 1/4 1/4 1/4 teaspoon McCormick® Black Pepper
• 2 2 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls)
• 1 1 1 cup marinara sauce, heated, if desired

Details

Servings 8
Preparation time 35mins
Cooking time 90mins

Preparation

Step 1

1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray. In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.

2. In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.

3. Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it. Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball. Press edges to seal. Repeat with remaining triangles.

4. Roll each ball in butter mixture; layer in pan. Bake 35 to 40 minutes or until golden brown. Cool 5 minutes. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.