Years ago, my good friend Vicki, made this dish for me after my daughter was born. It was so delicious I begged her for the recipe & have been making it for my family ever since. It’s one of those rare dishes that EVERYONE in the family eats (even the 2 year likes it).

It’s meant to be an appetizer, but we enjoy it as a main dish with a nice salad on the side.

2 tubes Crescent rolls (I use the Big ones)
14 oz artichoke hearts, chopped
4 oz crumbled feta cheese
10 oz Chopped Frozen Spinach, thawed & drained
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese
1/2 cup red bell peppers
1/2 cup light mayonnaise
1 minced garlic

Preheat oven to 375*F.

In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.

Unroll the 2 packages of crescent rolls onto work surface. Layer the larger end of the triangles in a circle on a cookie sheet (a round baking stone would be better, but I don’t have one). Smaller points of the crescent triangles will extend off the edge of the cookie sheet (depending on size).

Scoop spinach filling evenly on the wide, over lapping portion of the crescent rolls.

Fold all points of the crescent triangles over the filling & tuck under the bottom layer of the crescent roll.

Brush top of ring with egg white. Sprinkle with grated Parmesan cheese.

Bake 25-30 minutes or until golden brown.

Recipe: Courtesy of Friend Vicki (but may have originated for the Pampered Chef)
Photos: by Jen Grove