Spinach and Artichoke Dip Roll Ups

• Vegetarian

• Produce

  • 1 (14-ounce can Artichoke hearts
  • 3 cups Baby spinach
  • 2 cloves Garlic

• Condiments

  • 1/4 cup Mayonnaise

• Baking & Spices

  • 1 Kosher salt and freshly ground black pepper

• Bread & Baked Goods

  • 3 (8-ounce tubes Crescent rolls
  • 1/2 cup Italian style bread crumbs

• Dairy

  • 1/4 cup Feta cheese
  • 2 tbsp Parmesan cheese
  • 1 (8-ounce container Whipped cream cheese

Found on damndelicious.net

Description

Ingredients

• 1 (8-ounce) container whipped cream cheese
• 1 (14-ounce) can artichoke hearts, drained and chopped
• 3 cups baby spinach, chopped
• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• 1/4 cup crumbled feta cheese
• 2 tablespoons freshly grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 3 (8-ounce) tubes crescent rolls
• 1/2 cup Italian style bread crumbs

Directions

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside. In a large bowl, whisk together cream cheese, artichoke hearts, spinach, garlic, mayonnaise, feta and Parmesan; season with salt and pepper, to taste. Remove rolls from the can, separating them into eight triangles. Top each triangle with a heaping tablespoon of the cream cheese mixture. Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10-12 minutes. Serve immediately.