Spinach Artichoke Pockets
Spinach Artichoke Pockets
Appetizers
Ingredients
- 5 tablespoons Fustini's Tuscan Herb olive oil, divided
- 6 cups packed baby spinach
- 3/4 cup chopped artichoke hearts
- Kosher salt
- 1 tablespoon plus 3/4 tsp. garlic powder, divided
- 6 oz. cream cheese
- 1 1/2 cup shredded mozzarella
- 3/4 cup grated Pecorino Romano
- 3 (8 oz) crescent dough sheets
- 1 large egg
- splash of water
- Fustini's Pyramid flake salt
Directions
- In a medium skillet over medium heat, heat 2 tablespoons of olive oil. Cook spinach, artichokes, kosher salt, and 1 tablespoon garlic powder, stirring occasionally, until spinach is wilted, about 5 minutes. Remove the skillet from heat. Stir in cream cheese, mozzarella, and Pecorino. Let cool.
- Divide each dough sheet into 4 (6"-by-3") rectangles to get 12 total. Arrange to fill lengthwise on one half of each rectangle, leaving a thin border around the sides. In a small bowl, whisk the egg with a splash of water. Brush the edges of the dough with egg wash. Fold the long side of the rectangle over and press the edges to seal. Brush the top of the dough with egg wash and olive oil. Sprinkle with remaining 3/4 teaspoon garlic powder.
- Working in batches, arrange the filled dough in a single layer in the air fryer basket. Cook at 375°, until golden brown, 4 to 5 minutes. Sprinkle with coarse salt, if using.
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