Bacon, Spinach and Artichoke Pinwheels

Ingredients

1

can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet SAVE $

3/4

cup (from 8-oz container), chive & onion cream cheese spread, softened

1

jar (6 oz) Progresso™ artichoke hearts, drained and chopped

4

slices cooked bacon, chopped

3/4

cup shredded Parmesan cheese

1/2

cup fresh spinach, chopped

2

tablespoons butter, melted

1/4

teaspoon garlic powder

Steps

• 1

  Heat oven to 375°F.
• 2

  If using crescent rolls: Unroll dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.
• 3

  Spread each rectangle with about 3 tablespoons cream cheese spread. Top with artichoke hearts, bacon, Parmesan cheese and spinach. Starting at shortest side, roll up each rectangle; pinch edges to seal. Cut each roll into 5 slices. Place cut side down 1 inch apart on large ungreased cookie sheet. In small bowl, mix melted butter and garlic powder. Brush pinwheels with butter mixture.
• 4

  Bake 13 to 17 minutes or until golden brown. Serve warm.

source:https://www.tablespoon.com/recipes/bacon-spinach-and-artichoke-pinwheels/5617a999-1d47-472b-946f-9d2c95e77deb?mktgimp=PBRBGALL&crlt.pid=camp.Fm492yU752z7

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