Cheesy Spinach and Artichoke Pinwheels
Everyoneâ€™s favorite spinach and artichoke dip in these cheesy, creamy BAKED roll ups!!!
|1 (14-ounce) can||artichoke hearts, drained and chopped|
|2 cups||baby spinach, chopped|
|1 cup||sour cream|
|1/2 teaspoon||garlic powder|
|1/4 teaspoon||onion powder|
|kosher salt and freshly ground black pepper, to taste|
|1 cup||shredded mozzarella cheese|
|1/4 cup||freshly grated parmesan|
|2 (8-ounce) tubes||crescent rolls|
|1||large egg, beaten|
|2 tablespoons||chopped fresh parsley leaves|
Preheat oven to 375 degrees F. 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; season with salt and pepper, to taste. Stir in mozzarella and Parmesan.
Unroll crescent rolls, pressing perforations to seal into approximately a 13Ã—18-inch rectangle. Top with artichoke mixture.
Starting at the shortest side, roll up, pressing the edges to seal. Cut in eighths. Place, cut side down, onto the prepared pie plate. Brush with egg.
Place into oven and bake until golden brown, about 15-20 minutes.
Serve immediately, garnished with parsley, if desired.