Ingredients
1
package (10 oz) frozen chopped spinach
3
oz (from 8-oz package) cream cheese, softened
1
tablespoon plus 1 teaspoon grated Parmesan cheese
1/4
teaspoon salt
1/8
teaspoon garlic powder
1/4
cup artichoke hearts, drained, chopped and patted dry (from 14-oz can)
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1
tablespoon butter, melted
Preparation
Cook spinach as directed on package; drain. Cool 15 minutes. With hands, squeeze excess liquid from spinach. Measure 1/4 cup of the spinach; set aside for filling. Cover and refrigerate remaining spinach for another use.
Cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket.
In medium bowl, stir cream cheese, 1 tablespoon of the Parmesan cheese, the salt and garlic powder with spatula until blended. Stir in the 1/4 cup spinach and the artichoke hearts until mixed well.
Unroll dough; separate into 8 triangles. With pizza cutter or sharp knife, cut each triangle in half lengthwise to 16 triangles. Spoon approximately 2 teaspoons cream cheese mixture onto each triangle. Roll up, starting at shortest side and rolling to opposite point. Place 8 crescents on parchment in air fryer basket point side down, spacing apart
In small bowl, stir melted butter with remaining 1 teaspoon Parmesan cheese. Brush half of the mixture over tops of crescents in air fryer basket.
Set air fryer to 325°F; cook 5 to 6 minutes or until crescent tops are light brown. With tongs, turn over each one; cook 4 to 5 minutes or until golden brown and cooked through. Remove from air fryer. Repeat with remaining crescents, brushing tops with remaining butter mixture before cooking.
