Ingredients
860 g can artichoke hearts, drained & chopped
2 cups baby spinach, chopped
1 cup sour cream
⅓ cup Best Foods Mayonnaise
½ tsp garlic powder
¼ tsp onion powder
SIDS SALT & PEPPER to taste
1 cup grated mozzarella cheese
¼ cup grated Parmesan
500 g crescent rolls
1 large egg, beaten
2 tbsp chopped parsley leaves
Directions
Preheat oven to 190°C. Lightly oil a pie plate or coat with nonstick spray.
In a large bowl, combine artichoke hearts, spinach, sour cream, mayonnaise, garlic powder and onion powder; season with SIDS SALT & PEPPER to taste. Stir in mozzarella and Parmesan.
Unroll crescent rolls, pressing perforations to seal into approximately a 32x45 cm rectangle. Top with artichoke mixture.
Starting at the shortest side, roll up, pressing the edges to seal. Cut in eighths. Place, cut side down, onto the prepared pie plate. Brush with egg.
Place into oven and bake until golden brown, about 15-20 minutes.
Serve immediately, garnished with parsley, if desired.
