Spinach And Artichoke Wreathpampered Chef Copycat Recipes

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SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)



Spinach and Artichoke Wreath(Pampered Chef Copycat) image

Flaky pastry(refrigerated crescent rolls!) filled with a savory filling for a dramatic main dish that can be prepared in less than an hour! Adapted from Pampered Chef! Easy enough for family and great presentation for company or holidays! For a demonstration on how to make this go to: http://www.recipezaar.com/bb/viewtopic.zsp?t=247514

Provided by Sharon123

Categories     Grains

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

2 (8 ounce) packages refrigerated crescent dinner rolls
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup shredded feta cheese or 1/2 cup parmesan cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
1/4 teaspoon fresh coarse ground black pepper
1 egg white, lightly beaten
2 tablespoons grated parmesan cheese

Steps:

  • Preheat oven to 375*F.
  • In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
  • Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
  • Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
  • Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
  • Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
  • Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
  • Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
  • Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
  • Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
  • Bake 25-30 minutes or until golden brown. Enjoy!.

PAMPERED CHEF SPINACH & ARTICHOKE DIP



Pampered Chef Spinach & Artichoke Dip image

Make and share this Pampered Chef Spinach & Artichoke Dip recipe from Food.com.

Provided by Kassy Gardner

Categories     Low Protein

Time 40m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 6

1 (16 ounce) jar marinated artichoke hearts
1 (9 -11 ounce) package frozen creamed spinach, thawed
1/4 cup mayonnaise
1/4 cup sour cream
1 garlic clove, pressed
red bell pepper, diced (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Coarsly chop artichokes and place in a small batter bowl.
  • Add spinach, mayonnaise, sour cream, garlic and cheese.
  • Mix well.
  • Spoon into baking dish.
  • Bake 20-25 minutes or until heated throughout.
  • Garnish with bell pepper if desired.
  • Serve with Tosidos or pita chips.

SPINACH AND ARTICHOKE WRAP



Spinach and Artichoke Wrap image

This vegetarian wrap sandwich has Italian flavors, thanks to artichoke hearts and provolone cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 2

Number Of Ingredients 6

1 can (15 ounces) artichoke hearts packed in water, well drained
2 whole-wheat sandwich wraps (12-inch)
8 slices provolone cheese (4 ounces)
1 red bell pepper (ribs and seeds removed), cut into strips
1 cup baby spinach, packed
Coarse salt and ground pepper

Steps:

  • Wrap artichoke hearts in paper towels; squeeze out liquid and coarsely chop. Set sandwich wraps on work surface. Lay 4 cheese slices down center of each, leaving a 1-inch border at top and bottom. Dividing evenly between wraps, layer artichoke pieces, bell pepper, and spinach on top of cheese. Season with salt and pepper.
  • Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.

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