Ok, when I first saw this recipe I knew that I would change out the crescent roll dough for a healthier choice. Well I went looking for a better option. I looked at phyllo dough, puff pastry dough and regular biscuit dough. Not one of them has better nutrition to the crescent roll dough nutrition.
Let me show you what I found:
Crescent Roll Dough:
Phyllo Dough Nutrition:
Puff Pastry Nutrition:
Now to get a correct understanding of the facts, the recipe tells you to open the dough roll and roll out the whole piece to approximately 8 x 12″, then cut into 24 squares. So to get a side by side comparison we need to make the nutrition facts for the whole container which would make it:
Whole roll nutrition facts: Then per serving as recipe uses – 24 pieces
Calories 800 Calories 34
Fat 48 g Fat 2g
Sodium 1760 mg Sodium 73 mg
Carbs 88 g Carbs 4 g
Protein 8 Protein .3 g
By the above figures you will see that the crescent roll dough is the best choice for this recipe.
2. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside.
3. Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squared total.
4. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)
5. Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
6. Bake at 375 for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from tray. ENJOY!