Spinach-Artichoke Crescent Candy Cane
“This recipe was originally created and published by Pillsbury and has been approved for use on our site. See the original recipe on Pillsbury.com”
Recipe - The Fresh Grocer - Corporate
Spinach-Artichoke Crescent Candy Cane
Prep Time35 Minutes
Servings8
Cook Time75 Minutes
Calories210
Ingredients
1 package (10 oz) Frozen Chopped Spinach
3 oz (from 8-oz package) Cream Cheese, softened
2 tbs Mayonnaise
2 tbs grated Parmesan Cheese
1/4 tsp Garlic Powder
1/2 cup Progresso Artichoke Hearts, drained, chopped and patted dry (from 14-oz can)
1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count)
2 slices Mozzarella Cheese (0.8 oz each), cut in half
1/4 cup Chopped Roasted Red Bell Pepper, drained well and patted dry
1 tbs Butter, melted
1/4 tsp Italian Seasoning
Directions
- Cook spinach as directed on package; drain.
- Cool 15 minutes.
- With hands, squeeze excess liquid from spinach.
- Measure 1/2 cup of the spinach; set aside for filling.
- Cover and refrigerate remaining spinach for another use.
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
- In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended.
- Stir in the 1/2 cup spinach and the artichoke hearts until mixed well.
- Unroll dough; separate into 8 triangles.
- With pizza cutter or sharp knife, cut each triangle in half lengthwise to get 16 triangles.
- On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet.
- Press overlapping edges together to help seal, but leave triangle points free.
- Add cheese halves on overlapping wide ends.
- Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on top of mozzarella cheese.
- Top with bell pepper.
- Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach.
- Gently picking up top end of dough, curve one end of strip to form top of cane.
- Brush dough with melted butter; sprinkle with Italian seasoning.
- Bake 14 to 17 minutes or until golden brown.
- Cool 5 minutes on cookie sheet.
- Use spatula to carefully help slide crescent from parchment to serving platter, loosening edges with spatula first, if needed.
Nutritional Information
- 14 g Total Fat
- 16 g Total Carbohydrates
- 5 g Protein
35 minutes
Prep Time
75 minutes
Cook Time
8
Servings
210
Calories
Shop Ingredients
Makes 8 servings
Birds Eye Chopped Spinach, 10 oz, 10 Ounce
$2.59$0.26/oz
Philadelphia Original Cream Cheese, 8 oz, 8 Ounce
$3.99$0.50/oz
Wholesome Pantry Organic Real Organic Mayonnaise, 15 fl oz, 15 Fluid ounce
$4.79$0.32/fl oz
ShopRite Shaved Parmesan Cheese, 6 oz, 6 Ounce
$4.79$0.80/oz
Badia Garlic Powder, 10.5 oz, 10.5 Ounce
$7.79$0.74/oz
Cento 5-7 Count Artichoke Hearts, 14 oz, 14 Ounce
On Sale!
$3.49 was $3.99$0.25/oz
Pillsbury Original Crescents Rolls, 8 count, 8 oz, 8 Ounce
$4.39$0.55/oz
Bowl & Basket Whole Milk, Low Moisture Mozzarella Cheese, 1 Pound
On Sale!
$4.99/lb was $7.49/lb$4.99/lb
Mt. Olive Roasted Red Peppers, 12 fl oz, 12 Fluid ounce
$3.29$0.27/fl oz
Wholesome Pantry Organic Salted Sweet Cream Butter, 4 count, 16 oz, 16 Ounce
$6.99$0.44/oz
Dash Italian Medley Seasoning Blend, 2.0 oz, 2 Ounce
$4.79$2.40/oz
Nutritional Information
- 14 g Total Fat
- 16 g Total Carbohydrates
- 5 g Protein
Directions
- Cook spinach as directed on package; drain.
- Cool 15 minutes.
- With hands, squeeze excess liquid from spinach.
- Measure 1/2 cup of the spinach; set aside for filling.
- Cover and refrigerate remaining spinach for another use.
- Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
- In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended.
- Stir in the 1/2 cup spinach and the artichoke hearts until mixed well.
- Unroll dough; separate into 8 triangles.
- With pizza cutter or sharp knife, cut each triangle in half lengthwise to get 16 triangles.
- On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet.
- Press overlapping edges together to help seal, but leave triangle points free.
- Add cheese halves on overlapping wide ends.
- Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on top of mozzarella cheese.
- Top with bell pepper.
- Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach.
- Gently picking up top end of dough, curve one end of strip to form top of cane.
- Brush dough with melted butter; sprinkle with Italian seasoning.
- Bake 14 to 17 minutes or until golden brown.
- Cool 5 minutes on cookie sheet.
- Use spatula to carefully help slide crescent from parchment to serving platter, loosening edges with spatula first, if needed.