Spinach Pull-Apart

Spinach Pull-Apart
Spinach Pull-Apart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons butter, melted

  • 1 1/2

    teaspoons garlic powder

  • 1

    package (8 oz) cream cheese, softened

  • 1/4

    cup mayonnaise or salad dressing

  • 1/4

    cup grated Parmesan cheese

  • 1/2

    cup shredded mozzarella cheese (2 oz)

  • 1

    box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain and finely chopped

  • 1/2

    teaspoon basil leaves, if desired

  • 1/4

    teaspoon black pepper

  • 2

    cans (8 oz each) Pillsbury™ refrigerated garlic butter crescent dinner rolls (16 rolls)

  • 1

    cup marinara sauce, heated, if desired

Directions

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

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