refrigerated crescent dinner rolls
1 (14 ounce) can water-packed artichoke hearts, drained & chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup diced bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
1 egg white, lightly beaten
2 tablespoons grated parmesan cheesePreheat oven to 375*F. In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese. Bake 25-30 minutes or until golden brown.