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Spinach-Artichoke Crescent Candy CaneSpinach-Artichoke Crescent Candy Cane
Spinach-Artichoke Crescent Candy Cane
Spinach-Artichoke Crescent Candy Cane
“This recipe was originally created and published by Pillsbury and has been approved for use on our site. See the original recipe on Pillsbury.com”
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Recipe - Price Rite Marketplace Corporate
Spinach-ArtichokeCrescentCandyCane.jpg
Spinach-Artichoke Crescent Candy Cane
Prep Time35 Minutes
Servings8
Cook Time75 Minutes
Calories210
Ingredients
1 package (10 oz) Frozen Chopped Spinach
3 oz (from 8-oz package) Cream Cheese, softened
2 tbs Mayonnaise
2 tbs grated Parmesan Cheese
1/4 tsp Garlic Powder
1/2 cup Progresso Artichoke Hearts, drained, chopped and patted dry (from 14-oz can)
1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count)
2 slices Mozzarella Cheese (0.8 oz each), cut in half
1/4 cup Chopped Roasted Red Bell Pepper, drained well and patted dry
1 tbs Butter, melted
1/4 tsp Italian Seasoning
Directions
  1. Cook spinach as directed on package; drain.
  2. Cool 15 minutes.
  3. With hands, squeeze excess liquid from spinach.
  4. Measure 1/2 cup of the spinach; set aside for filling.
  5. Cover and refrigerate remaining spinach for another use.
  6. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
  7. In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended.
  8. Stir in the 1/2 cup spinach and the artichoke hearts until mixed well.
  9. Unroll dough; separate into 8 triangles.
  10. With pizza cutter or sharp knife, cut each triangle in half lengthwise to get 16 triangles.
  11. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet.
  12. Press overlapping edges together to help seal, but leave triangle points free.
  13. Add cheese halves on overlapping wide ends.
  14. Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on top of mozzarella cheese.
  15. Top with bell pepper.
  16. Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach.
  17. Gently picking up top end of dough, curve one end of strip to form top of cane.
  18. Brush dough with melted butter; sprinkle with Italian seasoning.
  19. Bake 14 to 17 minutes or until golden brown.
  20. Cool 5 minutes on cookie sheet.
  21. Use spatula to carefully help slide crescent from parchment to serving platter, loosening edges with spatula first, if needed.

 

Nutritional Information
  • 14 g Total Fat
  • 16 g Total Carbohydrates
  • 5 g Protein
35 minutes
Prep Time
75 minutes
Cook Time
8
Servings
210
Calories

Shop Ingredients

Makes 8 servings
1 package (10 oz) Frozen Chopped Spinach
Birds Eye Chopped Spinach, 10 oz
Birds Eye Chopped Spinach, 10 oz
$0.99$0.10/oz
3 oz (from 8-oz package) Cream Cheese, softened
Philadelphia Original Cream Cheese, 8 oz
Philadelphia Original Cream Cheese, 8 oz
$2.99$0.37/oz
2 tbs Mayonnaise
Hellmann's Real Mayonnaise Real Mayo 30 oz, Pack of 15
Hellmann's Real Mayonnaise Real Mayo 30 oz, Pack of 15
$5.99$0.20/fl oz
2 tbs grated Parmesan Cheese
Kraft Grated Parmesan Cheese, 8 oz
Kraft Grated Parmesan Cheese, 8 oz
$4.29$0.54/oz
1/4 tsp Garlic Powder
Badia Garlic Powder, 10.5 oz
Badia Garlic Powder, 10.5 oz
$4.49$0.43/oz
1/2 cup Progresso Artichoke Hearts, drained, chopped and patted dry (from 14-oz can)
Extra Large Artichoke, 1 each
Extra Large Artichoke, 1 each
$3.49
1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls (8 Count)
Pillsbury Original Crescents Rolls, 8 count, 8 oz
Pillsbury Original Crescents Rolls, 8 count, 8 oz
On Sale!
$2.99 was $3.49$0.37/oz
2 slices Mozzarella Cheese (0.8 oz each), cut in half
Bowl & Basket Whole Milk Mozzarella Cheese, 16 oz
Bowl & Basket Whole Milk Mozzarella Cheese, 16 oz
$3.79$0.24/oz
1/4 cup Chopped Roasted Red Bell Pepper, drained well and patted dry
Bowl & Basket Roasted Red Pepper Hummus, 10 oz
Bowl & Basket Roasted Red Pepper Hummus, 10 oz
$2.99$0.30/oz
1 tbs Butter, melted
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
Land O Lakes® Salted Butter, 4 Butter Sticks, 1 Lb Pack
$6.29$6.29/lb
1/4 tsp Italian Seasoning
Bowl & Basket Italian Seasoning, 0.7 oz
Bowl & Basket Italian Seasoning, 0.7 oz
$1.09$1.56/oz

Nutritional Information

  • 14 g Total Fat
  • 16 g Total Carbohydrates
  • 5 g Protein

Directions

  1. Cook spinach as directed on package; drain.
  2. Cool 15 minutes.
  3. With hands, squeeze excess liquid from spinach.
  4. Measure 1/2 cup of the spinach; set aside for filling.
  5. Cover and refrigerate remaining spinach for another use.
  6. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper; spray generously with cooking spray.
  7. In small bowl, beat cream cheese, mayonnaise, Parmesan cheese and garlic powder with spoon until blended.
  8. Stir in the 1/2 cup spinach and the artichoke hearts until mixed well.
  9. Unroll dough; separate into 8 triangles.
  10. With pizza cutter or sharp knife, cut each triangle in half lengthwise to get 16 triangles.
  11. On cookie sheet, place crescent triangles lengthwise in long row, pointing same direction, with edges overlapping slightly on cookie sheet.
  12. Press overlapping edges together to help seal, but leave triangle points free.
  13. Add cheese halves on overlapping wide ends.
  14. Spread cream cheese mixture in 2 1/2-inch wide strip lengthwise on top of mozzarella cheese.
  15. Top with bell pepper.
  16. Fold over tips of dough to enclose filling; pinch ends of dough on edge to attach.
  17. Gently picking up top end of dough, curve one end of strip to form top of cane.
  18. Brush dough with melted butter; sprinkle with Italian seasoning.
  19. Bake 14 to 17 minutes or until golden brown.
  20. Cool 5 minutes on cookie sheet.
  21. Use spatula to carefully help slide crescent from parchment to serving platter, loosening edges with spatula first, if needed.