Spinach Artichoke Pinwheels Cream Cheese

If you have any willpower you will have enough of this filling left to top the unfurled crescent roll dough. Spread out the puff pastry pressing to even out the fold marks so that there are two whole sheets of pastry. Stir in mozzarella and parmesan.

Olivia Luz

Stir in mozzarella and parmesan. Preheat oven to 375 degrees f. Unroll breadstick dough separate into breadsticks and cut in half. Stir until all combined. Preheat oven to 375 degrees f 190 degrees c.

With a mixer on medium combine cream cheese mayonnaise and sour cream until fluffy. Lightly oil a pie plate or coat with nonstick spray. In a large bowl combine artichoke hearts spinach sour cream mayonnaise garlic powder and onion powder. Divide the filling equally over 6 flatout flatbreads and spread evenly leaving a 1 border. In a large bowl combine the cream cheese sour cream mozzarella cheese parmesan cheese grated onion minced garlic salt and pepper.

Cut into pinwheel sized cylinders. Roll the dip topped dough starting at the shortest side and press the edges to seal. Mix artichoke hearts sour cream cream cheese spinach and garlic powder in a bowl. Season with salt and pepper to taste. Preheat oven to 375 degrees f.

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Grease a baking sheet with cooking spray. In a large bowl combine artichoke hearts spinach sour cream mayonnaise garlic powder and onion powder. Combine chopped canned artichoke hearts with baby spinach sour cream mayonnaise garlic powder onion powder salt pepper mozzarella and parmesan. Gently roll each flatbread jelly roll style. Lightly oil a pie plate or coat with nonstick spray.

Season with salt and pepper to taste. Stir in remaining dip ingredients. Add in the spinach and artichokes. Season with salt and pepper to taste. Grease a baking sheet with cooking spray.

Add in the spinach and artichokes. Cut into pinwheel sized cylinders. With a mixer on medium combine cream cheese mayonnaise and sour cream until fluffy. Stir in mozzarella and parmesan.