Name: Spinach-Artichoke Buns
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 2 tbsp. unsalted butter, melted -; 1 (8-oz.) block cream cheese, softened -; 1/2 c. mayonnaise -; 1/2 tsp. garlic powder -; 1/4 tsp. crushed red pepper flakes -; 1/4 tsp. kosher salt -; 1/4 tsp. Freshly ground black pepper -; 1/4 tsp. onion powder -; 1 (12-oz.) jar marinated artichoke hearts, drained, patted dry, chopped -; 1 (10-oz.) bag frozen spinach, thawed, liquid squeezed out -; 6 oz. white cheddar, shredded (about 1 1/2 c.) -; 1 oz. Parmesan, finely grated (about 1/2 c.) -; All-purpose flour, for surface -; 2 (8-oz.) tubes crescent rolls -

Ingredients for - Spinach-Artichoke Buns

1. 2 tbsp. unsalted butter, melted

2. 1 (8-oz.) block cream cheese, softened

3. 1/2 c. mayonnaise

4. 1/2 tsp. garlic powder

5. 1/4 tsp. crushed red pepper flakes

6. 1/4 tsp. kosher salt

7. 1/4 tsp. Freshly ground black pepper

8. 1/4 tsp. onion powder

9. 1 (12-oz.) jar marinated artichoke hearts, drained, patted dry, chopped

10. 1 (10-oz.) bag frozen spinach, thawed, liquid squeezed out

11. 6 oz. white cheddar, shredded (about 1 1/2 c.)

12. 1 oz. Parmesan, finely grated (about 1/2 c.)

13. All-purpose flour, for surface

14. 2 (8-oz.) tubes crescent rolls

How to cook deliciously - Spinach-Artichoke Buns

1 . Stage

Preheat oven to 375°. Lightly brush a 13"-by-9" baking dish with some melted butter; reserve remaining butter.

2 . Stage

In a large bowl, whisk cream cheese, mayonnaise, garlic powder, red pepper, salt, black pepper, and onion powder until smooth. Stir in artichokes, spinach, cheddar, and Parmesan until combined.

3 . Stage

On a lightly floured surface, unroll both tubes of crescent rolls, arranging side by side. Press perforations to form a 15"-by-14" rectangle. Spread artichoke mixture over top of dough. Starting with one short side, roll into a large 15"-long log. Cut roll into 15 (1"-thick) slices. Arrange cut side up and side by side in prepared dish. Generously brush tops with reserved butter.

4 . Stage

Bake rolls, tenting with foil if browning too fast, until golden brown, about 40 minutes. Let cool 10 minutes, then serve warm.