Spinach & Artichoke Dip Pinwheels

• Produce

  • 1 14-ounce can Artichoke hearts
  • 1/2 tsp Basil, dried
  • 2 cloves Garlic
  • 1 10-ounce box Spinach, frozen

• Condiments

  • 1/2 cup Mayonnaise

• Baking & Spices

  • 1/4 tsp Garlic salt
  • 1 can Pizza dough, refrigerated

• Dairy

  • 1 8-ounce package Cream cheese
  • 1 cup Mozzarella
  • 1/2 cup Parmesan cheese, fresh

Found on yellowblissroad.com

Ingredients

• 1 can refrigerated pizza dough (or crescent dough)
• 1 14-ounce can artichoke hearts, drained and chopped into small pieces
• 1 10-ounce box frozen spinach, liquid squeezed out, chopped
• 1 8-ounce package cream cheese, room temperature
• ½ cup mayonnaise
• ½ cup fresh shredded Parmesan cheese
• 2 cloves garlic, minced (about ½ teaspoon)
• ½ tsp dried basil
• ¼ tsp garlic salt
• 1 cup shredded mozzarella, divided

Directions

• Preheat oven to 400 degrees F. Line 2 medium-sized baking sheets with foil and spray with nonstick cooking spray. Set aside.
• In a medium bowl, stir together cream cheese, mayonnaise, garlic, basil, garlic salt and Parmesan cheese until combined. Fold in spinach and artichokes.
• Lightly flour a cutting board and spread the pizza dough out into a rectangle shape. Spread the dip mixture evenly over the the pizza dough. Sprinkle with half of the shredded mozzarella. Roll into a log starting with the longer side. Slice the log into 1 inch pieces and arrange on the prepared baking sheet. Top each piece with a small amount (1/2 teaspoon or so) or the shredded Mozzarella.
• Bake at 400 for 15-17 minutes, or until golden brown on top.