Saturday, September 15, 2012

Spinach Artichoke Ring

Celebrating the 41st Wedding Anniversary of Doug and Sue Hinton was a wonderful time. So glad she shared her delicious appetizer recipe. I can't wait to impress future guests at my home with it.

Spinach Artichoke Ring

1 can (14 ounces) artichoke hearts in water, drained and chopped
1 package (10 ounces) frozen chopped spinach, thawed and well drained
1 cup (4 ounches) shredded mozzarella cheese
1 package (4 ounces) crumbled feta cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, pressed
1/4 teaspoon coarsely ground black pepper
1 egg white, lightly beaten
2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
2 packages Crescent rolls

Preheat oven to 375 degrees F. In large bowl, combine artichokes, spinach, cheeses, bell pepper, mayonnaise, garlic and black pepper. Mix well.

Separate rolls into triangles and lay in circle with points out on circular oven proof pan as shown in photograph. Overlap wide ends of triangle slightly and pinch together.
Scoop filling evenly over circular shape. Wrap tips over and around filling and pinch together. Brush with egg white. Sprinkle with grated Parmesan cheese.
Bake 25-30 minutes or until golden brown.

Makes 8 servings.

Note: Sue squeezed the artichokes by hand to get them as dry as possible.

Note: Add cooked, cubed chicken and this is a full meal.

Other wonderful appetizer recipes in Tastes & Treasures cookbook.

Nutrients per serving: Calories 400, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 13 g, Sodium 810 mg, Fiber 3 g