SPINACH ARTICHOKE FETA LOAF THINGIE
From mystic_river1 16 years ago
- 25 minutes to make
- Serves 12
A ring of luscious creaminess that is so different and colorful that your family and guests will ask for it over and over. I make 2 batches at once.
Ingredients
- A can or jar of artichoke hearts, chop up shopping list
- A frozen box of spinach shopping list
- 1 cup shredded mozzarella shopping list
- About 4 oz. feta, crumbled shopping list
- 1/2 cup chopped red pepper shopping list
- 1/3 cup mayo shopping list
- 2 chopped garlic clove shopping list
- salt & pepper if desired shopping list
- 2 packages/tubes of Pillsbury cresent rolls shopping list
- 1 egg white shopping list
- 2 T. shredded parmesan shopping list
- Defrost spinach, drain (press out extra water). shopping list
- Stir/mix artichoke hearts with salt & pepper. shopping list
- Brush outer dough with egg white, sprinkle with parmesan. shopping list
How to make it
- I use a Pampered Chef cooking stone, but you can also use a large cookie sheet or pizza pan.
- You don't need oil, you can use that oil spray if you like.
- Once you have your dough formation, pile the mixture where it needs to go and lightly cover with dough, pinching and gathering as needed. With the leftover triangle, roll it out and cut a heart to cover the center points. It puffs quite nicely, so during baking it all joins together.
- Bake at 350F until top is brown. About 25 minutes.
sparow64
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