Lunch: Spinach and Artichoke-Stuffed Crescents

Bite-size puffs stuffed with an easy version of the classic dip make for a delicious dinner starter.

This recipe includes fertility superfoods such as:

Spinach

Health and fertility benefits of Spinach and Artichoke-Stuffed Crescents

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility.

Ingredients

1 container (8 oz) cream cheese spread
1/2 cup shredded mozzarella cheese (2 oz)
1/2 cup grated Parmesan cheese
1 can (14 oz) Progresso™ artichoke hearts, drained, coarsely chopped
1 box (9 oz) frozen chopped spinach, thawed, squeezed to drain well
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
1 egg, well beaten

Instructions

Heat oven to 350 °F. Line cookie sheet with cooking parchment paper.
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.
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.
Brush tops of crescents with remaining beaten egg. Sprinkle remaining 1/4 cup Parmesan cheese over tops.
Bake 12 to 15 minutes or until golden brown. Cool slightly before serving.

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