Game-Day Spinach Pull-Apart

Name: Game-Day Spinach Pull-Apart
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 32 pieces (1 tube pan)
Cuisine: American
Ingredients: 3 tbsp (42 g) LAND O LAKES butter, melted; ½ tsp (2.8 g) Garlic salt; 1 package (8 oz) (225 g) Cream cheese, softened; ¼ cup (55 g) Mayonnaise or salad dressing; ¼ cup (25 g) Grated Parmesan cheese; ½ cup (2 oz) (57 g) Shredded mozzarella cheese; 1 box (9 oz) (255 g) Frozen chopped spinach, thawed, squeezed dry, finely chopped; ½ tsp (0.5 g) Dried basil leaves, if desired; ¼ tsp (0.6 g) Pepper; 1 tsp (5.5 g) Garlic salt (remaining); 2 cans (8 oz each, 16 rolls each) (455 g) Pillsbury refrigerated garlic butter crescent dinner rolls; 1 cup (245 g) Marinara sauce, heated, if desired

Bite-sized crescent dough balls stuffed with a spinach-cheese filling, baked in a fluted tube pan, and served warm with marinara.

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Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
Butter mixture
	3 tbsp (42 g)	LAND O LAKES butter, melted
	½ tsp (2.8 g)	Garlic salt
Filling
	1 package (8 oz) (225 g)	Cream cheese, softened
	¼ cup (55 g)	Mayonnaise or salad dressing
	¼ cup (25 g)	Grated Parmesan cheese
	½ cup (2 oz) (57 g)	Shredded mozzarella cheese
	1 box (9 oz) (255 g)	Frozen chopped spinach, thawed, squeezed dry, finely chopped
	½ tsp (0.5 g)	Dried basil leaves, if desired
	¼ tsp (0.6 g)	Pepper
	1 tsp (5.5 g)	Garlic salt (remaining)
Assembly
	2 cans (8 oz each, 16 rolls each) (455 g)	Pillsbury refrigerated garlic butter crescent dinner rolls
	1 cup (245 g)	Marinara sauce, heated, if desired

Instructions

Heat oven to 350°F. Spray a 12-cup fluted tube cake pan with no-stick cooking spray. In a small bowl, mix melted butter and ½ teaspoon of the garlic salt; set aside.
In a medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper, and the remaining 1 teaspoon garlic salt until blended; set aside.
Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make 32 small triangles. Stretch or press each triangle slightly, being careful not to tear it. Spoon 1 tablespoon of the spinach mixture onto the center of each triangle; pull dough around mixture into a ball and press edges to seal. Repeat with remaining triangles.
Roll each ball in the butter mixture; layer in the pan. Bake 35 to 40 minutes, or until golden brown. Cool 5 minutes. Place a heatproof serving plate upside down over the pan; turn plate and pan over together to unmold. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

Notes

- Garlic salt gram conversion assumed at ~5.5 g/tsp (salt-garlic powder blend); not in the standard conversion reference. - Spinach weight is the packaged (9 oz) amount before squeezing; actual squeezed/chopped yield will be somewhat lower but is not specified by the source. - prepTime and totalTime estimated from the instructions (mixing both components and shaping 32 filled dough balls is the main time driver); source gave only the bake-time range. Source: Recipe card (Land O'Lakes / Pillsbury) Equipment — Required: 12-cup fluted tube cake pan, mixing bowls; Special tools: None

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