Thanksgiving!

Sunday, November 28, 2010

Just had a mini thanksgiving with the family and our boo thangs. lol. My brother cooked the turkey, mash potatoes, and gravy while i made spinach artichoke rolls and mac n cheese. for desert we had pumpkin pie with pumpkin icecream! awesome combo! we were all big home-bodies that day! lol

making spinach artichoke rolls. A friend of mine, Lani, tagged me this recipe on facebook, and it looked soo good I wanted to make it!

its was more garlic than it called for, but i freakin love garlic and 2 cloves wasn' t good enough for me!

sour cream and cream cheese

got too lazy to take pics step by step.. so i just combined all the ingredients such as the cheeses together. I couldnt find asiago cheese so instead i just put mozzarella. lol

crescent rolls

ingredients:

1 (8 ounce) package low-fat cream cheese, softened
1/2 cup sour cream
1/2 cup sun-dried tomato packed in oil, drained, chopped
2 garlic cloves, finely chopped
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2 tablespoons parmesan cheese, grated
4 tablespoons asiago cheese, shredded
1 (7 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) package frozen spinach, thawed, drained, pressed dry
2 (8 ounce) packages crescent roll dough (16 rolls)
**I added about 10 mushrooms, diced small instead of artichoke hearts. I added a little more sun-dried tomato than the recipe calls for.**
Directions:
Preheat oven to 375.
Lightly coat baking sheet(s) with cooking spray.
Mix all ingredients together by hand in large mixing bowl.
Open crescent roll packages and separate into triangles.
Cut each triangle in half.
Spread 1 tablespoon of the cream cheese mixture onto each triangle. Roll up and place on baking sheet. Repeat for rest of crescent roll dough. (Makes 32 "mini" rolls).
Bake for 12-15 minutes or until the crescents are golden brown.