Spinach-Artichoke Crescent Candy Cane
“This recipe was originally created and published by Pillsbury and has been approved for use on our site. See the original recipe on Pillsbury.com”
Recipe - Price Rite Marketplace Corporate
Spinach-Artichoke Crescent Candy Cane
Prep Time35 Minutes
Servings8
Cook Time75 Minutes
Calories210
Ingredients
1 package (10 oz) Frozen Chopped Spinach
3 oz (from 8-oz package) Cream Cheese, softened
2 tbs Mayonnaise
2 tbs grated Parmesan Cheese
1/4 tsp Garlic Powder
1/2 cup Progresso Artichoke Hearts, drained, chopped and patted dry (from 14-oz can)
1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count)
2 slices Mozzarella Cheese (0.8 oz each), cut in half
1/4 cup Chopped Roasted Red Bell Pepper, drained well and patted dry
1 tbs Butter, melted
1/4 tsp Italian Seasoning
Directions
- Cook spinach as directed on package; drain.
- Cool 15 minutes.
- With hands, squeeze excess liquid from spinach.
- Measure 1/2 cup of the spinach; set aside for filling.
- Cover and refrigerate remaining spinach for another use.
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
- In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended.
- Stir in the 1/2 cup spinach and the artichoke hearts until mixed well.
- Unroll dough; separate into 8 triangles.
- With pizza cutter or sharp knife, cut each triangle in half lengthwise to get 16 triangles.
- On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet.
- Press overlapping edges together to help seal, but leave triangle points free.
- Add cheese halves on overlapping wide ends.
- Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on top of mozzarella cheese.
- Top with bell pepper.
- Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach.
- Gently picking up top end of dough, curve one end of strip to form top of cane.
- Brush dough with melted butter; sprinkle with Italian seasoning.
- Bake 14 to 17 minutes or until golden brown.
- Cool 5 minutes on cookie sheet.
- Use spatula to carefully help slide crescent from parchment to serving platter, loosening edges with spatula first, if needed.
Nutritional Information
- 14 g Total Fat
- 16 g Total Carbohydrates
- 5 g Protein
35 minutes
Prep Time
75 minutes
Cook Time
8
Servings
210
Calories
Shop Ingredients
Makes 8 servings
Bowl & Basket Cut Leaf Spinach, 20 oz
$2.29$0.11/oz
Philadelphia Original Cream Cheese, 8 oz
$3.99$0.50/oz
Bowl & Basket Squeezeable Real Mayonnaise, 22 fl oz
$3.29$0.15/fl oz
Kraft Grated Parmesan Cheese, 8 oz
$4.49$0.56/oz
Badia Garlic Powder, 10.5 oz
On Sale!
$2.99 was $4.49$0.28/oz
Extra Large Artichoke, 1 each
$2.49
Pillsbury Original Crescents Rolls, 8 count, 8 oz
$3.39$0.42/oz
Bowl & Basket Part Skim Mozzarella Cheese, 16 oz
$3.69$0.23/oz
Sabra Roasted Red Pepper Hummus, 10 oz
$1.99$0.20/oz
Land O Lakes® Salted Butter, 1 lb in 4 Sticks
$5.49$5.49/lb
Bowl & Basket Italian Seasoning, 0.7 oz
$1.29$1.84/oz
Nutritional Information
- 14 g Total Fat
- 16 g Total Carbohydrates
- 5 g Protein
Directions
- Cook spinach as directed on package; drain.
- Cool 15 minutes.
- With hands, squeeze excess liquid from spinach.
- Measure 1/2 cup of the spinach; set aside for filling.
- Cover and refrigerate remaining spinach for another use.
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
- In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended.
- Stir in the 1/2 cup spinach and the artichoke hearts until mixed well.
- Unroll dough; separate into 8 triangles.
- With pizza cutter or sharp knife, cut each triangle in half lengthwise to get 16 triangles.
- On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet.
- Press overlapping edges together to help seal, but leave triangle points free.
- Add cheese halves on overlapping wide ends.
- Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on top of mozzarella cheese.
- Top with bell pepper.
- Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach.
- Gently picking up top end of dough, curve one end of strip to form top of cane.
- Brush dough with melted butter; sprinkle with Italian seasoning.
- Bake 14 to 17 minutes or until golden brown.
- Cool 5 minutes on cookie sheet.
- Use spatula to carefully help slide crescent from parchment to serving platter, loosening edges with spatula first, if needed.