Saturday, October 8, 2011

Spinach and Artichoke Hors d'oeuvres


This is a recipe I've had in my files for many years, but never made it until just recently. The most difficult part for me was to open the packaged Pillsbury crescent rolls. . . that is how easy it is! The recipe is large, but great for a crowd. Leftovers are good too.

Ingredients:
  • 2 pkgs crescent rolls
  • 1 pkg frozen, chopped spinach, thawed and drained
  • 1 can artichoke hearts, chopped
  • 1 can water chestnuts, sliced, roughly chopped
  • 4 oz feta cheese
  • 2 cloves garlic, crushed
  • 1 pkg. Knorr vegetable soup mix
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 oz parmesan cheese (for sprinkling)
Method:
  1. Unroll crescent roll pastry and flatten on large (11X17 inch) cookie sheet. (I had a bit of pastry left over, so if you would want to use just one pkg and use a smaller cookie sheet, that would work. However, you'd have to adjust the topping amounts as well.)
  2. Bake pastry at 375 F for about 12 minutes, until golden.
  3. Mix all the rest of the ingredients, except for Parmesan cheese. (you can do up to here earlier in the day and refrigerate topping to spread on and bake just before serving.)
  4. Spread onto baked crust and then sprinkle with Parmesan.
  5. Bake at 375 F for another 12-15 minutes. Cut into small serving pieces. Makes 48 - 56 piecess.

14 comments:

  1. Lots of my favorite ingredients here. This will make it into the rotation, for sure.

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  2. Oh, I've been waiting to try a recipe like this!! Love, love, love anything that has spinach in it!

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  3. Sounds delicious! I'm pinning this one - thanks Anneliese!

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  4. Oh wow - I've been waiting for this one ever since you showed it on you mom's wedding pictures. Thank you so much Anneliese!
    Happy Thanksgiving to you and to yours ...... I am happily baking and cooking today for our family dinner tomorrow. Love it!

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  5. The filling of this recipe reminds me a lot of a warm spinach/parmesan dip that I always order when we go to the Keg. Oh, can hardly wait to make this next week!!

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  6. The simplicity of this really calls out to me. It sounds delicious!

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  7. What a great idea to use a dip like this on rolls out crescent rolls! You are a genius! Thanks for sharing. :)
    Best,
    Gloria
    P.S. You should post this on Pinterest! If you want an invite, let me know. :)
    Also: see my post on Pinterest: http://thelittleredhousewiththewhiteporch.blogspot.com/search/label/Pinterest

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  8. Thanks for posting this...it's still one of my favorites...and I have not made it in a long time...I can add the recipe to my collection.

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  9. I made this for sharing with two other families who had gathered for an early Thanksgiving/birthday dinner the other night. I'm not normally somebody who buys packaged ingredients like the crescent roll dough and the soup pack (not a fan of MSG). BUT, the pictures looked so good that I decided to give it a try. It was a total hit with everybody there, and I'm planning to make it for a family anniversary celebration next week.

    The really funny thing though is that while I was at our grocery store that is currently under major renovation, I was searching all over for the soup packet. I didn't even know what I was looking for or where to find it, but I asked a fellow shopping in the spice aisle if she knew. Her response? "Oh, you'll find it in the soup aisle. Are you making the spinach artichoke hors d'oeuvres?" Who would have thought that I would find another person who knows about this blog in the middle of our local Superstore? Too fun.

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  10. Just wondering if the filling can be made and stored in the fridge up to 2 days before I actually assemble and bake this appetizer?

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  11. Sheila, I realy do not know .. I would prefer to make it the same day or day before... but looking at the ingredients... and knowing it will get baked, it may be okay.

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  12. So making the filling 2 days ahead and storing it in the fridge turned out great! My kids actually thought this was spinach pizza and loved it, and Ken and I loved it too! Definitely making this one again, and again, and again! Thanks for posting it.

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