Spinach Dip Crescent Wreath Recipes

SPINACH AND ARTICHOKE WREATH(PAMPERED CHEF COPYCAT)

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!.

SPINACH DIP CRESCENT WREATH

Steps:

• Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet.
• Remove dough from one can, keeping dough in one piece; do not unroll. With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping, around custard cup.
• Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 24 slices, slightly overlapping each other, next to but not overlapping first ring. Remove custard cup from center.
• Bake 13 to 16 minutes or until light golden brown. Gently loosen wreath from cookie sheet, and carefully slide onto cooling rack. Cool completely, about 30 minutes.
• Meanwhile, cook spinach as directed on package; cool and squeeze to drain.
• In medium bowl, stir sour cream, mayonnaise and milk until well mixed. Add spinach and remaining topping ingredients; mix well. Cover; refrigerate until serving time.
• Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate with bell pepper "holly leaves" and cherry tomato "berries." Serve immediately, or cover and refrigerate up to 2 hours before serving.

SPINACH DIP WREATH RECIPE - (4.3/5)

Steps:

• Preheat oven to 400ºF. Trim the top off the head of garlic to expose the tops of the garlic cloves. Drizzle with olive oil over the exposed cloves. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes. Let the garlic cool slightly and press on the bottom of a clove to push it out of its paper. Set aside. Decrease the oven temperature to 375ºF. In a large bowl, add the mayonnaise, cream cheese, sour cream, parmigiano-reggiano, artichokes, spinach, and garlic and stir to combine. Season with salt and pepper. On an ungreased baking sheet, arrange the crescent dough triangles in a circle with the points facing out. Overlap some of the triangles, leaving a 6-inch diameter in the center. Spread the spinach dip on top of the base of the triangles, forming a ring and leaving the center empty. Take the pointed end of the crescent dough and bring it up over the filling, pushing slightly underneath to seal. Continue with the remaining pointed ends. Brush the tops of the crescent dough with the egg wash. Place in the oven and bake for 15 to 18 minutes or until golden brown. Let cool before slicing and serving. Place a bowl of hot sauce in the center for dipping. Tip: Fill the crescent wreath with your favorite dip or make individual stuffed crescent rolls!