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can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet
cup (from 8-oz container), chive & onion cream cheese spread, softened
jar (6 oz) Progresso™ artichoke hearts, drained and chopped
slices cooked bacon, chopped
cup shredded Parmesan cheese
cup fresh spinach, chopped
tablespoons butter, melted
teaspoon garlic powder
If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
Spread each rectangle with about 3 tablespoons cream cheese spread. Top with artichoke hearts, bacon, Parmesan cheese and spinach. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 5 slices. Place cut side down 1 inch apart on large ungreased cookie sheet. In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
Bake 13 to 17 minutes or until golden brown. Serve warm.
- Want more spice? Substitute jalapeño cream cheese spread for the chive & onion cream cheese spread.
- Frozen spinach can be substituted for fresh spinach in this recipe. Thaw 1/4 cup frozen spinach, squeezing a few times to remove excess water; chop, and continue with recipe.
Serving Size: 1 Pinwheel
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.