Game-Day Spinach Pull-Apart

12 ingredients
17 steps

Ingredients

  • 3 tablespoons land o lakes butter, melted
  • 1 12 teaspoons garlic salt or 1 12 teaspoons garlic powder
  • 1 (8 ounce) package cream cheese, softened
  • 14 cup mayonnaise or 14 cup salad dressing
  • 14 cup grated parmesan cheese
  • 12 cup shredded mozzarella cheese (2 oz)
  • 1 (9 ounce) boxgreen giant frozen chopped spinach, thawed, squeezed to drain and finely chopped
  • 12 teaspoon dried basil leaves (optional, we didn't use it)
  • 14 teaspoon pepper
  • red pepper flakes
  • 2 (8 ounce) canspillsbury refrigerated garlic butter crescent dinner rolls (16 rolls)
  • 1 cup marinara sauce, heated (optional)

Directions

  1. 1
    Heat oven to 350F
  2. 2
    Spray 12-cup fluted tube cake pan with Crisco Original No-Stick Cooking Spray.
  3. 3
    In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
  4. 4
    In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basi (if using), pepper, red pepper flakes and remaining 1 teaspoon garlic salt until blended; set aside.
  5. 5
    Unroll crescent dough; separate into 16 triangles.
  6. 6
    Cut each triangle in half lengthwise to make total of 32 small triangles.
  7. 7
    Stretch or press 1 triangle slightly, being careful not to tear it.
  8. 8
    Spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball.
  9. 9
    Press edges to seal.
  10. 10
    Repeat with remaining triangles.
  11. 11
    Roll each ball in butter mixture; layer in pan.
  12. 12
    Bake 35 to 40 minutes or until golden brown.
  13. 13
    Cool 5 minutes.
  14. 14
    Place heatproof serving plate upside down over pan; turn plate and pan over.
  15. 15
    Remove pan; cool 10 minutes longer.
  16. 16
    Serve warm with marinara sauce.
  17. 17
    YUM!

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