Ingredients
1
cup shredded mozzarella cheese (4 oz)
1/2
cup chopped fresh baby spinach leaves
1/4
cup drained, chopped marinated artichokes (from 6-oz jar), patted dry
1/4
cup diced roasted red bell peppers (from 12-oz jar), patted dry
3
tablespoons grated Parmesan cheese
1/2
teaspoon garlic powder
2
cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
tablespoon butter, melted
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In medium bowl, mix mozzarella cheese, spinach, artichokes, roasted peppers, 2 tablespoons of the Parmesan cheese and the garlic powder.
Separate each can of dough into 8 triangles. Place about 2 tablespoons cheese mixture in center of each crescent. Bring the three points of the dough triangles together over filling, then pull up sides. Firmly pinch sides of dough so cheese mixture is covered, pressing edges and seams of dough to seal completely.
Arrange 5 stuffed crescent balls, pinched side down, in a ring on cookie sheet. Arrange remaining 11 stuffed crescent balls in another ring around the first 5 to create a wreath pattern. Brush wreath with melted butter; sprinkle with remaining tablespoon Parmesan cheese.
Bake 16 to 20 minutes or until deep golden brown.
