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Spinach and Artichoke-Stuffed Crescents

Amy Erickson
Created Sep 4, 2014
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Bite-size puffs stuffed with an easy version of the classic dip make for a delicious dinner starter.

Spinach and Artichoke-Stuffed Crescents

  • Prep Time 15 min
  • Total 30 min
  • Ingredients 7
  • Servings 8
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  • Step 
    2
    In medium bowl, stir together cream cheese, mozzarella cheese and 1/4 cup of the Parmesan cheese. If desired, add salt and pepper to taste; mix well. Stir in artichokes and spinach.
  • Step 
    3
    Separate both cans of dough into 16 triangles. Place about 1 teaspoon filling on wide end of each triangle. Brush edges of dough with some beaten egg. Wrap bottom corners of each crescent inward; roll up dough to enclose filling. Place on cookie sheet.
  • Step 
    4
    Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan cheese over tops.
  • Step 
    5
    Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.

Nutrition

380 Calories
22g Total Fat
13g Protein
31g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
11g
57%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
820mg
34%
Potassium
230mg
7%
Total Carbohydrate
31g
10%
Dietary Fiber
4g
17%
Sugars
8g
Protein
13g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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