Spinach Artichoke Rolls
Spinach Artichoke Football Rolls
Ingredients
- 24 oz spinach artichoke dip
- 16 oz crescent 2 sheets
- string cheese just one will do
Instructions
- Preheat oven 375
- on a cutting board roll out both crescent dough sheets flat
- add spinach artichoke dip covering both sheets
- from the top to the bottom of the crescent sheet, roll down until it is about a third of the way complete the take a pizza cutter and slice to separate the roll, then repeat 2 more times until you have 3 separate rolls
- if you turn your cutting board clockwise this will help with cutting
- once you have 3 separate rolls- you will want to take and slice that roll into 2-3 inch slices. This should give you approximately 10 for each roll depending on the size you cut.
- once you have them all cut - arrange them on a baking sheet lined with parchment paper
- Bake 375 for 12-15 mins
- once done let cool for a few minutes
- Grab a large wooden board - I love the one with the handles making it easy to move and for serving.
- then take each roll and arrange them into the shape of a football, working from one side to the next.
- unwrap one string cheese and pull apart into sections. 6 smaller sections- equal to one another, one longer section and another two equal med size sections
- the string cheese will be used on ends and in the middle for the laces of the football
- once you have put together it is ready to enjoy
Video
Notes
Feel free to make homemade Artichoke Spinach Dip if you have the time otherwise the store bought one works just fine in a pinch!
Nutrition
Calories: 5000kcal
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