This deliciously cheesy spinach artichoke wreath is made with crescent rolls and loaded with Roth Grand Cru and Creamy Havarti for a festive, crowd-pleasing appetizer.
Ingredients
- 1 (8 oz) block cream cheese, softened
- 3/4 cup sour cream
- 3/4 cup mayonnaise
- 1 cup shredded Roth Grand Cru cheese
- 1 cup shredded Roth Creamy Havarti cheese
- 1 (14 oz) can artichokes, drained and chopped
- 1 cup frozen spinach, thawed and drained
- 3 garlic cloves, minced
- 1/4 tsp cayenne pepper
- 1/4 tsp freshly ground black pepper
- 1/4 tsp kosher salt
- 2 tubes crescent rolls
Method
- In a large bowl, mix together cream cheese, sour cream, mayonnaise, Grand Cru, Creamy Havarti, artichokes, spinach, garlic, cayenne pepper, black pepper, and salt. Refrigerate for 1 hour.
- Preheat oven to 375°F.
- Line a large baking sheet with parchment paper and place a 5-inch bowl top-down in the center.
- Arrange crescent roll dough triangles in a concentric, overlapping circle around the bowl. Use enough dough to complete the circle, saving any leftover rolls.
- Remove the bowl and press the dough in the center to form a small lip around the edge of the circle.
- Spoon the filling in cylindrical chunks around the center of the dough circle.
- Gently lift the tips of the dough triangles over the filling, pressing them into the center.
- (Optional) Brush with beaten egg for a golden finish.
- Bake for 20-25 minutes or until evenly golden brown.