Spinach & Artichoke Braid
Easter is fast approaching and who doesn’t love to make a quick and easy appetizer that looks like you worked hard on. This is that kind of recipe. It looks gorgeous, but only takes a few minutes to prepare.
Ingredients:
- 1 can (14oz) artichoke hearts in water, drained and chopped
- 1 pkg (10oz) frozen chopped spinach, thawed and well drained
- 1 cup (4oz) shredded mozzarella cheese
- 1 pkg (4oz) crumbled feta cheese
- 1/2 cup diced red bell pepper
- 1/3 cup mayonnaise
- 1 garlic clove, pressed
- 2 T (1/2 oz) grated fresh Parmesan cheese
- 2 packages of crescent rolls
Making a braid:
Unroll crescent rolls but do not separate. Place both packages of rolls on a baking stone or cookie sheet end to end. Press ends together to form one long sheet of dough. Press all seams together so filling will not leak out. Along outer side of dough, along each of two opposite sides, cut 2 inch strips from end toward center. This will look like fringe along the two longer sides of the dough. Add filling down the center of between the strips. To braid, lift strips of dough, one at a time, across mixture to cross in the center. Continue alternating strips to form a braid. Tuck ends up to seal at end of braid.
Directions:
1. Preheat oven to 375 degrees. In classic batter bowl combine all but Parmesan cheese. Mix well.
2. Scoop filling evenly over braid; finish braid as directed. Brush with egg white. Sprinkle w/grated Parmesan cheese.
3. Bake 25-30 minutes or until golden brown. Use the pizza cutter to cut your braid and serve.
Serves 8
Easy peasy, am I right?!
Are you interested in finding out more about the awesome kitchen tools that were used to make this recipe? Comment below, or send me an email & I’ll send you more info!
