Sometimes, the best recipes are the simplest ones. This Twist is a great example. It combines crescent dough roll, vegetables and cheese to make an appetizer that is satisfying to eat and pleasing to look at.
Baked Spinach & Cheese Twist
Makes 16 Servings
8 oz. cream cheese, softened
10 oz. package of frozen spinach, thawed & drained
1/4 cup mozzarella cheese
1 tsp. minced garlic
1 1/2 tsp. oregano
1 tomato, seeded and diced
16 oz. (2 cans) refrigerated crescent dinner rolls
1. Preheat oven to 375ºF.
2. In a large bowl, combine cream cheese and frozen spinach. Add remaining ingredients, reserving 1/2 tsp. oregano.
3. Unroll crescent dough and separate into triangles. On a baking sheet, arrange triangles in an 11-inch circle, with short sides of triangles overlapping in center and points of triangles toward outside. Spoon cheese mixture onto dough near center of circle. Bring outside points of triangles up over filling, then tuck under dough in center of ring to cover filling. Sprinkle with oregano to garnish.
4. Bake 35 to 40 min. or until filling is heated and crust has browned.
This recipe is super versatile. The original one called for broccoli and mushrooms. Since neither Jared nor the friends I was having over when I made this eat mushrooms, I used spinach and tomatoes instead. I don’t think it would have been as good with mushrooms and broccoli. On a side note, I was very happy when my finished product looked just like the picture in the magazine I got it out of.
Recipe Source: Inspired by Easy Baked Cheese & Vegetable Twist in the Holiday 2009 edition of the Kraft Foods Food & Family magazine.