Spinach and Artichoke Ring
By: Doris Christopher
2 (8oz) packages of refrigerated crescent rolls
2 (6.5oz) jars of marinated artichoke hearts, drained and chopped
1 (10oz) package of frozen chopped spinach, thawed and well drained
1 cup (4oz) shredded mozzarella cheese
1 package (4oz) crumbled feta cheese with tomato and basil
½ cup diced red bell pepper
½ cup mayonnaise
2 garlic cloves, pressed
¼ teaspoon black pepper
1 egg white, lightly beaten
2 Tablespoons (1/2 oz) grated fresh parmesan cheese
Making the Ring:
Unroll crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle, on a round baking sheet lined with parchment paper, with wide ends 4 inches from edge of baking sheet. (Points will extend off the edge of the baking sheet.). Roll wide ends of dough toward center to create a 5-inch opening.
Preheat oven to 375 degrees (not convection)
In 2qt mixing bowl combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayo, garlic and black pepper; mix well.
Scoop filling evenly over wide ends of dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.). Brush with egg white. Sprinkle with grated parmesan cheese. Bake 25-30 minutes or until golden brown.
Serves 6
“Yummy! 4 stars!!! Cliff and Rosanna love…”
