Spinach and Artichoke Dip-Stuffed Crescent Rolls

Ingredients:

• 3 cups chopped fresh spinach leaves
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (8 ounce) whipped cream cheese, softened
• cup mayonnaise
• cup crumbled feta cheese
• 2 tablespoons grated Parmesan cheese
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper to taste
• 3 (8 ounce) tubes refrigerated butter-flavored crescent rolls
• cup fine Italian bread crumbs

Directions:

1. Preheat the oven to 375F (190C). Line a baking sheet with parchment paper or a silicone baking mat.
2. In a large bowl, mix together the spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic. Season with salt and pepper to taste.
3. Remove the crescent rolls from each can and separate them into 8 triangles, totaling 24 triangles.
4. Place a heaping tablespoon of the spinach-cream cheese mixture on the wide end of each triangle.
5. Roll up each triangle starting from the wide end, folding the ends underneath. Then, dredge each roll in the bread crumbs to coat evenly.
6. Place the rolls seam-side down on the prepared baking sheet.
7. Bake in the preheated oven for 10 to 12 minutes, or until golden brown.
8. Serve hot and enjoy!

Nutrition Facts (per serving):

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.