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*Recipe submitted from Amanda Durham:

(I did not do a ring when we did Coffee Hour, I folded each triangle for easy consumption:)Spinach and Artichoke Crescent Ring

Author: Tempting Thyme
Serves: 10

2 pkgs (8 count) crescent rolls
14 oz can artichoke hearts, drained and chopped
10 oz pkg frozen spinach- thawed, drained, and coarsely chopped
8 oz pkg cream cheese, softened
1 cup Colby Jack cheese, shredded
½ cup shredded Parmesan cheese
½ cup red pepper, diced
1/3 cup mayonnaise (I prefer Hellmann’s)
2 Tbsp Olive spread (I used Mezzetta Olive, Parmesan and Garlic Spread)
1 tsp minced garlic
1 tsp ground pepper
1 egg white, beaten with a fork
2 Tbsp Parmesan cheese

Preheat oven to 375 degrees.
On a large pizza stone, or cookie sheet, lay out the crescent rolls in a semicircle with the points facing outward. You will want to overlap the triangles some and will end up with approximately a 6” diameter in the center. Using your fingers, or a pastry roller, push the triangle seams together and flatten the dough so that it lays flat and gives you a larger area for your filling. Set aside.
In a large bowl thoroughly combine the rest of the ingredients except for the egg white and extra parmesan cheese. Place heaping mounds of the spinach and artichoke mixture in the center of the crescent ring. Take a pointy end of the crescent roll and bring it up and over the filling, pushing slightly to seal. Continue with the remaining triangle tips.
Brush the beaten egg white all over the pastry dough and sprinkle with remaining parmesan cheese.
Bake uncovered at 375 degrees for 25-30 minutes, or until the pastry is toasty brown and filling is piping hot.
Cut the Spinach Artichoke Crescent Ring into wedges before serving. Leftovers can be stored in the refrigerator for up to 3 days.
by . Posted and copyrighted on 3/14/2015


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