Fustini's Oils and Vinegars
Artichoke Spinach Bomb

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Artichoke Spinach Bomb

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Artichoke Spinach Bomb


Submitted by Denise Walburg

Ingredients

  • 2 tablespoons Fustini's Leek olive oil
  • 1 red pepper, diced
  • 1-2 garlic cloves, minced
  • 1 shallot, diced
  • 2 cups spinach, lightly chopped
  • 1 jar  Artichoke Parmesan Spread
  • 8 oz cream cheese
  • salt and pepper to taste
  • ¼ teaspoon garlic powder
  • ¼ cup shredded mozzarella
  • 1 8-count package of crescent rolls (or sheet)

Directions

Step 1. 

Preheat oven to 350.  In a large sauté pan over medium-high heat, add olive oil and sauté pepper, garlic and shallot until softened.  Add spinach, Artichoke spread, cream cheese, garlic powder, salt, pepper, mozzarella and stir to combine.


Step 2. 

Once the cheese is melted and all combined, remove it from heat.  Roll out crescent dough and place the spinach mixture in the middle of the dough.  Fold up sides and corners to create a round ball.  Place the ball, seam side down on a baking sheet lined with parchment paper.  Bake for 12-15 minutes until crust is browned, dough is done and the filling is heated.  Serve with pita chips or crackers.




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