Spinach Artichoke Ring

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and well drained
• 2 cups monterey jack cheese, shredded
• 1 (4 ounce) package crumbled feta cheese
• 1/3-1/2 cup mayonnaise
• 4 garlic cloves, minced
• 4 spring onions, diced
• 2 (28 ounce) cans pillsbury refrigerated crescent dinner rolls
• olive oil flavored cooking spray
• 4 tablespoons fresh parmesan cheese, grated

Recipe

• 1 preheat oven to 375°f.
• 2 combine all the ingredients and mix well.
• 3 remove dough from can and place seam sides together to form a base.
• 4 continue arranging dough triangles until you complete a circle (or we just use 1 pan each and make logs).
• 5 pinch seams of dough together to create a flattened surface.
• 6 scoop filling over dough evenly.
• 7 bring corners of the dough together to form a lattice type design to hold filling inches.
• 8 spray with olive oil.
• 9 sprinkle with parmesan cheese.