The spinach and artichoke combination is a staple at restaurants. Why? Because it is a national favorite. Everybody loves spinach and artichoke. So mix this up, bake and serve at your next party and you will not disappoint!   It’s cheesy deliciousness will have your guests asking for the recipe. The garlicky flavor is addictive and the gooey cheese makes it fun to eat. You might want to make two of these because it’ll be gone in seconds!  

Ingredients:

• 1 (14-ounce) can artichoke hearts, drained and chopped

• 3 cups baby spinach, chopped

• 1 cup sour cream

• 2 tablespoons cream cheese

• 1/3 cup mayonnaise

• 1/2 teaspoon garlic powder

• 1/4 teaspoon onion powder

• 1/2 teaspoon red pepper flakes (optional)

• Kosher salt and freshly ground black pepper

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan

• 2 (8-ounce) tubes crescent rolls

• 1 large egg, beaten and combined with 1 tablespoon water

Directions:

1. Pre-heat oven to 375 degrees. Butter all sides of a pie pan or coat with non-stick spray

2. In a large mixing bowl combine the first eight ingredients. Mix well then add seasoning: garlic powder, onion powder, salt, pepper to taste and red pepper flakes. Stir again.

3. Spread out the two pillsbury crescent rolls and connect them.  Push the ends together to make one large rectangle. Next, press together the crescent seams so the dough all stays together.

4. Spread the spinach and artichoke mix evenly all over the dough. Starting with the shorter side, roll the dough and secure the ends.  Once the dough is in a long roll, divide into eight sections. Place the sections in the pie plate.  Brush the tops with egg and water mixture.  Bake 20 minutes and serve warm!