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Mediterranean Crescent Ring

·      1 (10 oz) pkg chopped spinach, thawed and water squeezed out

·      1 (12 oz) jar marinated artichoke hearts, chopped

·      1 c shredded mozzarella cheese

·      1/2 c feta cheese

·      2 garlic cloves, minced

·      1/2 c diced  red bell pepper

·      1/4 c finely chopped Kalamata olives

·      2 T pine nuts, lightly toasted

·      1/4 t fresh pepper

·      1/2 c mayonnaise

·      2 t fresh chopped dill

·      2 (8 oz) packages crescent rolls

·      1 egg white, lightly beaten

·      2 T fresh grated Parmigiano-Reggiano cheese

·      cooking spray

1.   Heat oven to 375F.

2.   In a bowl, use a fork to toss together the first 11 ingredients (up to and including the dill). Set aside.

3.   On a large baking sheet sprayed lightly with cooking spray, arrange the crescent dough, separating the dough into triangles along the perforations: lay the dough triangles, overlapping slightly at the corners, so that the short end of the triangles form a circle.

4.   Spoon the spinach filling around the circle formed by the overlapping dough triangles. Gently fold the long end of each triangle over the filling to form the ring.

5.   Brush the dough lightly with egg white and sprinkle with parmesan cheese.

6.   Bake at 375F for 20 minutes or until filling is heated through and crescent dough is browned and toasty. Slice and serve! Yields 16 portions. Adapted from  Erica's Recipes

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