1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/2 cup Shredded Mozzarella Cheese
1/3 cup Grated Parmesan Cheese
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg, separated
1 can (8 oz.) refrigerated crescent dinner rolls
Preheat oven to 375ºF.
Mix first 4 ingredients and egg yolk until blended.
Unroll crescent dough, then separate into 8 triangles. Cut each triangle diagonally in half. Spoon 1 Tbsp. spinach mixture onto center of each triangle. Bring corners of dough to center over filling, overlapping ends; pinch ends together to seal. Place on baking sheets. Beat egg white lightly, brush onto bundles.
Bake 12 to 15 min. or until golden brown.
1/3 cup Grated Parmesan Cheese
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
1 egg, separated
1 can (8 oz.) refrigerated crescent dinner rolls
Preheat oven to 375ºF.
Mix first 4 ingredients and egg yolk until blended.
Unroll crescent dough, then separate into 8 triangles. Cut each triangle diagonally in half. Spoon 1 Tbsp. spinach mixture onto center of each triangle. Bring corners of dough to center over filling, overlapping ends; pinch ends together to seal. Place on baking sheets. Beat egg white lightly, brush onto bundles.
Bake 12 to 15 min. or until golden brown.
Note: Kraft Foods photo.
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