Recipe

Creamy Herb Appetizer Pockets Meatless Recipe

Add Step-by-Step Photos	Spinach1948 / All my dishes 1 month, 3 weeks ago Cream cheese sauce and an artichoke dip make up these bit-size morsels. The filling is tucked into triangles made from crescent roll dough it's perfect on-mess appetizers. Adapted from Tina Scarpaci's recipe posted in the Taste of Home June/July issue of 203.... More Prep:20m Cook:15m Servings:24	Spinach1948
	quickeasy appetizersherbappetizers appetizerpockets

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Ingredients

Ingredients:

1 carton ( 4.4-oz ) reduced-fat garlic-herb cheese spread

4-oz 1/3 less-fat cream cheese

2 Tbs. half-and-half cream

1 garlic clove, minced

1 Tbs. dried basil

1 tsp. dried thyme

½ tsp. Celery salt

¼ tsp. Dill weed

¼ tsp. Salt

¼ tsp. Pepper

3 – 4 drops hot pepper sauce

½ cup chopped canned water-packed artichoke hearts

¼ cup chopped roasted red peppers

2 tubes ( 8-oz each ) refrigerated reduced-fat crescent rolls

Directions

1)Preheat oven at 375.

2)In a small mixing bowl, beat the cheese spread, cream cheese, cream and garlic until blended. Beat in the herbs, salt, pepper and hot pepper sauce. Fold in artichokes and red peppers. Cover and refrigerate for at least 1 hour.

3)Unroll both tubes of crescent roll dough. On a lightly floured surface, form each tube of dough into a long rectangle; seal seams and perforations. Roll each into a 16-inch x 12-inch rectangle. Cut lengthwise into four stripe and width-wise into three strips; separate squares.

4)Place 1 rounded tablespoon of filling in the center of each square. Fold in half, forming triangles. Crimp edges to seal; trim if necessary. Place on un-greased baking sheets. Bake at 375 for 10 – 15 minutes or until golden brown. Serve warm.

Serving size: 1

Calories per serving: 96, Fat: 5g, Cholesterol: 7mg, Sodium: 302mg, Carbohydrate:10g

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