Game-day Spinach Pull-apart

Total Time: 1 hr 30 mins Preparation Time: 35 mins Cook Time: 55 mins

Ingredients

• Servings: 16
• 3 tablespoons land o lakes butter, melted
• 1 1/2 teaspoons garlic salt or 1 1/2 teaspoons garlic powder
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup mayonnaise or 1/4 cup salad dressing
• 1/4 cup grated parmesan cheese
• 1/2 cup shredded mozzarella cheese (2 oz)
• 1 (9 ounce) box green giant frozen chopped spinach, thawed, squeezed to drain and finely chopped
• 1/2 teaspoon dried basil leaves (optional, we didn't use it)
• 1/4 teaspoon pepper
• red pepper flakes
• 2 (8 ounce) cans pillsbury refrigerated garlic butter crescent dinner rolls (16 rolls)
• 1 cup marinara sauce, heated (optional)

Recipe

• 1 heat oven to 350°f
• 2 spray 12-cup fluted tube cake pan with crisco® original no-stick cooking spray.
• 3 in small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
• 4 in medium bowl, mix cream cheese, mayonnaise, parmesan cheese, mozzarella cheese, spinach, basi (if using), pepper, red pepper flakes and remaining 1 teaspoon garlic salt until blended; set aside.
• 5 unroll crescent dough; separate into 16 triangles.
• 6 cut each triangle in half lengthwise to make total of 32 small triangles.
• 7 stretch or press 1 triangle slightly, being careful not to tear it.
• 8 spoon 1 tablespoon spinach mixture onto center of triangle; pull dough around mixture into a ball.
• 9 press edges to seal.
• 10 repeat with remaining triangles.
• 11 roll each ball in butter mixture; layer in pan.
• 12 bake 35 to 40 minutes or until golden brown.
• 13 cool 5 minutes.
• 14 place heatproof serving plate upside down over pan; turn plate and pan over.
• 15 remove pan; cool 10 minutes longer.
• 16 serve warm with marinara sauce.
• 17 yum!