Thursday, November 27, 2008

Creamy Spinach-Artichoke Mini Pizzas

Prep Time: 15 minutes
Serving: 10 pizzas

4 oz. cream cheese, softened
2 tablespoons sour cream
¾ cup frozen spinach, thawed, squeezed to drain
½ cup artichoke hearts, drained, patted dry with paper towels
1 box Pilsbury Garlic Breadsticks
1 oz (1/4 cup) shredded parmesan cheese

Heat oven to 350 degrees F. In medium bowl, mix cream cheese, sour cream, thawed spinach and artichoke hearts until well blended, breaking up artichokes during stirring.

Unroll dough into 1 large ractangle. Spread garlic mixture from box evenly over dough. Separate dough into 10 breadsticks, coiling dough into spiral shape with garlic mixture inside; place 2 inches apart on ungreased cookie sheet.

(I did not use the box of breadsticks. I used the pop open cans and it worked just fine.)

Starting at center press out each coil into 3 ½-inch round (edges will curl up slightly). Spoon and spread cream cheese mixture on top of each round. Sprinkle with cheese.

Bake at 350 degrees F for 17-22 minutes or until cheese is melted and edges are golden brown. Immediately remove from cookie sheet. Serve warm.

Note: To quickly thaw spinach, place in colander; rinse with cool water until thawed. Drain well; squeeze dry with paper towels.

Nutritional Information:
Serving Size: 1 Pizza

Calories: 155 From Fat: 80
Total Fat: 9g
Saturated: 4g
Cholesterol: 15mg
Sodium: 400mg
Total Carbohydrate: 14g
Dietary Fiber: 1g
Sugars: 1g
Protein: 5g

Creamy Spinach-Artichoke Mini Pizzas

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