Mediterranean Crescent Spring

Equipment

• large bake sheet
• oil mister

Ingredients

• 10 oz chopped frozen spinach thawed and water squeezed out
• 12 oz marinated artichoke hearts chopped
• 1 cup shredded mozzarella cheese
• ½ cup garlic and herb flavored feta cheese
• ½ cup roasted red bell pepper diced
• ¼ cup Kalamata olives finely chopped
• 2 Tbsp pine nuts lightly toasted
• ¼ tsp fresh cracked pepper
• ½ cup mayonnaise
• 1 clove garlic minced
• 2 tsp fresh chopped dill
• 2 (8 oz) pkgs crescent rolls
• 1 egg white lightly beaten
• 2 Tbsp freshly grated parmesan cheese
• cooking spray

Instructions

1. Heat oven to 375°F.
2. In a bowl, use a fork to toss together the first 11 ingredients (up to and including the dill). Set aside.
3. On a large bake sheet sprayed lightly with cooking spray, arrange the crescent dough, separating the dough into triangles along the perforations: lay the dough triangles, overlapping at the corners, so that the short end of the triangles form a circle.
4. Spoon the spinach filling around the circle formed by the overlapping dough triangles. Gently fold the long end of each triangle over the filling to form the ring.
5. Brush the dough lightly with the egg white and sprinkle with parmesan cheese.
6. Bake at 375°F for 20 minutes or until filling is heated through and crescent dough is browned and toasty.