1can or jar of Artichoke hearts14-15oz drained and chopped
½tbspMinced garlic
1cupFrozen spinach thawed
½cupMozzarella cheese
¼cupMayonnaise
½cupParmesan cheese
¼tspSalt and Pepper
Instructions
Preheat oven to 375 degrees F.
In a mixing bowl, mix all the ingredients together; cream cheese, mayo, spinach, artichoke hearts, salt, pepper, garlic, cheese in a bowl. Stir until all combined.
Unroll one can of crescent dough at a time flat. Pinch the edges together so they make one big sheet.
Thinly spread half the spinach artichoke dip all over the dough. (If you do it too thick, the dough won't bake right, I had some leftover dip)
Carefully roll it up the "hot dog" way. Slice thin slices with a knife and wipe off the excess after each cut. Put them on a greased baking sheet leaving space between.
Repeat with the other can of dough and a new baking sheet.
Bake each pan for 14-16 minutes until the tops and bottoms are golden brown.