spinach artichoke braid
- 2 tubes crescent rolls
- 8 oz frozen chopped spinach, defrost and squeeze dry
- 1 can artichoke, drain and finely chop
- 4 oz Feta
- 4 oz shredded mozzarella
- 1/4 C mayo
- 1 clove garlic
- shredded parmesan
- 1 egg
Place crescents on cookie sheet with wide sides in middle and triangles hanging over edge of sheet.
Mix all ingredients except parmesan and egg.
Place mixture down middle of crescents. Fold alternating points across mixture to form braid.
Beat egg and brush over top of braid. Sprinkle with parmesan.