Pauline's Favorite Appetizer
A Uncategorized recipe with pkgs crescent rolls, mayonnaise, sour cream. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
Preheat oven to 375 degrees.
- 2
Unroll crescent rolls and press into a 10 X 15 inch pan.
pkgs crescent rolls(2) - 3
Seal perforations by rolling or pressing dough and push up the edges to form a crust.
- 4
Bake 10 to 12 minutes or until light golden brown.
- 5
Mix mayonnaise, sour cream and soup mix.
mayonnaise(1/2 c)sour cream(1/2 c)9 oz dry vegetable soup and dip mix(1 pkg) - 6
Drain spinach, squeeze out all the water and add to mix.
- 10 oz pkg chopped spinach thawed and drained(1)- 10 oz jar artichoke hearts in water drained and chopped(1)- 8 oz can sliced water chestnuts drained and chopped(1) - 7
Drain artichokes and water chestnuts, chop and add.
- 10 oz jar artichoke hearts in water drained and chopped(1)- 8 oz can sliced water chestnuts drained and chopped(1) - 8
Mix in feta cheese and garlic.
- 4 oz pkg feta cheese(1)crushed garlic clove(1)fresh grated parmesan cheese(1/4 c) - 9
Spread spinach mixture evenly over crust.
- 10 oz pkg chopped spinach thawed and drained(1) - 10
Grate Parmesan cheese over the top.
- 4 oz pkg feta cheese(1)fresh grated parmesan cheese(1/4 c) - 11
Bake 10 - 12 minutes or until heated through.
- 12
Remove from oven and cut into squares.
Nutrition Facts
Per serving
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Pauline's Favorite Appetizer
A Uncategorized recipe with pkgs crescent rolls, mayonnaise, sour cream. Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
Preheat oven to 375 degrees.
- 2
Unroll crescent rolls and press into a 10 X 15 inch pan.
pkgs crescent rolls(2) - 3
Seal perforations by rolling or pressing dough and push up the edges to form a crust.
- 4
Bake 10 to 12 minutes or until light golden brown.
- 5
Mix mayonnaise, sour cream and soup mix.
mayonnaise(1/2 c)sour cream(1/2 c)9 oz dry vegetable soup and dip mix(1 pkg) - 6
Drain spinach, squeeze out all the water and add to mix.
- 10 oz pkg chopped spinach thawed and drained(1)- 10 oz jar artichoke hearts in water drained and chopped(1)- 8 oz can sliced water chestnuts drained and chopped(1) - 7
Drain artichokes and water chestnuts, chop and add.
- 10 oz jar artichoke hearts in water drained and chopped(1)- 8 oz can sliced water chestnuts drained and chopped(1) - 8
Mix in feta cheese and garlic.
- 4 oz pkg feta cheese(1)crushed garlic clove(1)fresh grated parmesan cheese(1/4 c) - 9
Spread spinach mixture evenly over crust.
- 10 oz pkg chopped spinach thawed and drained(1) - 10
Grate Parmesan cheese over the top.
- 4 oz pkg feta cheese(1)fresh grated parmesan cheese(1/4 c) - 11
Bake 10 - 12 minutes or until heated through.
- 12
Remove from oven and cut into squares.
About this recipe
A Uncategorized recipe with pkgs crescent rolls, mayonnaise, sour cream. Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
