This soup is fantastic and is really simple and quick to make. On a chilly day, it will help you feel much warmer. My family adores it. Additionally, consider replacing the beef with ground turkey. With it, I offer cornbread in the Mexican way.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 rolls |
Ingredients
- 3 cups chopped fresh spinach leaves
- 1 (14 ounce) can artichoke hearts, drained and chopped
- 1 (8 ounce) container whipped cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup crumbled feta cheese
- 2 tablespoons grated Parmesan cheese
- 2 cloves garlic, minced
- kosher salt and freshly ground pepper to taste
- 3 (8 ounce) tubes refrigerated butter-flavored crescent rolls
- ½ cup fine Italian bread crumbs
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
- Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
- Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.
Nutrition Facts
| Calories | 177 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 389 mg |
| Sugars | 3 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Very good! Rather than 24 triangles, I just didn’t fully separate the dough and made 12 “square pockets” instead. Ended up baking for 15 minutes rather than 10-12.