Bacon, Spinach & Artichoke Pinwheels
INGREDIENTS:
- 1 can (8-oz.) refrigerated crescent dinner rolls
- ¾ cup chive & onion cream cheese spread, softened
- 1 jar (6-oz.) artichoke hearts, drained and chopped
- 4 slices FARMER JOHN® CLASSIC BACON, cooked and chopped
- ¾ cup shredded Parmesan cheese
- ½ cup fresh spinach, chopped
- 2 tablespoons butter, melted
- ¼ teaspoon garlic powder
DIRECTIONS:
- Preheat oven to 375°
- Unroll dough and separate into 4 rectangles. Press and smooth perforations to seal.
- Spread 3 tablespoons cream cheese spread onto each rectangle. Top with artichoke hearts, bacon, Parmesan cheese and spinach.
- Starting at shortest side, roll each rectangle and pinch edges to seal.
- Cut each roll into 5 slices and place, cut side down, on a cookie sheet.
- In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
- Bake 13 to 17 minutes, or until golden brown.
- Serve immediately and enjoy!
Bacon, Spinach & Artichoke Pinwheels
INGREDIENTS:
- 1 can (8-oz.) refrigerated crescent dinner rolls
- ¾ cup chive & onion cream cheese spread, softened
- 1 jar (6-oz.) artichoke hearts, drained and chopped
- 4 slices FARMER JOHN® CLASSIC BACON, cooked and chopped
- ¾ cup shredded Parmesan cheese
- ½ cup fresh spinach, chopped
- 2 tablespoons butter, melted
- ¼ teaspoon garlic powder
DIRECTIONS:
- Preheat oven to 375°
- Unroll dough and separate into 4 rectangles. Press and smooth perforations to seal.
- Spread 3 tablespoons cream cheese spread onto each rectangle. Top with artichoke hearts, bacon, Parmesan cheese and spinach.
- Starting at shortest side, roll each rectangle and pinch edges to seal.
- Cut each roll into 5 slices and place, cut side down, on a cookie sheet.
- In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
- Bake 13 to 17 minutes, or until golden brown.
- Serve immediately and enjoy!
Bacon, Spinach & Artichoke Pinwheels
INGREDIENTS:
- 1 can (8-oz.) refrigerated crescent dinner rolls
- ¾ cup chive & onion cream cheese spread, softened
- 1 jar (6-oz.) artichoke hearts, drained and chopped
- 4 slices FARMER JOHN® CLASSIC BACON, cooked and chopped
- ¾ cup shredded Parmesan cheese
- ½ cup fresh spinach, chopped
- 2 tablespoons butter, melted
- ¼ teaspoon garlic powder
DIRECTIONS:
- Preheat oven to 375°
- Unroll dough and separate into 4 rectangles. Press and smooth perforations to seal.
- Spread 3 tablespoons cream cheese spread onto each rectangle. Top with artichoke hearts, bacon, Parmesan cheese and spinach.
- Starting at shortest side, roll each rectangle and pinch edges to seal.
- Cut each roll into 5 slices and place, cut side down, on a cookie sheet.
- In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
- Bake 13 to 17 minutes, or until golden brown.
- Serve immediately and enjoy!
