All recipes, Appetizers, Baking, Snacks

Spinach and artichoke pizza fingers

January 23, 2016

Well… that time of year is almost upon us…. Superbowl! I enjoy football, it’s one of the few sports I actually watch 😉 And of coarse you can’t watch the Superbowl without all sorts of yummy food right?? I wanted to make a few Weight Watcher friendly Superbowl finger foods and these spinach and artichoke pizza fingers were my first creation…and OMG..they are just too good 🙂 These are super (no pun intended!!)  easy to make I promise..and they re-heat well if you want to make them earlier in the day.. I know this because when they came out of the oven I ate 1, and then made my husband take the rest out to work with him that night (night shift) yup..all of them 😉 He heated them up in the toaster oven at work and the boys loved them, said he was spoiled..Ha!! Makes 18 fingers at 3sp each.

DSCN5063

5.0 from 1 reviews
Spinach and artichoke pizza fingers
Author: 
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
3sp or 2pp each
Ingredients
  • 1 package pillsbury pizza dough
  • 4oz light cream cheese, softened
  • 3 Tbsp finely grated parmesan cheese
  • ¼ cup light sour cream
  • ¼ cup light mayonnaise
  • 2 cloves of garlic, diced
  • 4 cups spinach, chopped (I used fresh, frozen and thawed is fine too)
  • 6oz can of artichoke hearts, drained of all oils, chopped
  • Dash of salt & pepper
  • ⅓ cup reduced fat shredded mozzarella cheese
Instructions
  1. Preheat oven to 400F, spray a large baking sheet and roll out your pizza dough.
  2. Pre-bake dough in oven for 9 minutes. I then turned my oven down to 375F
  3. Meanwhile in a bowl mix your cream cheese, parmesan, sour cream, mayo, garlic and chopped artichoke together. Add your dash of salt & pepper and then stir in your chopped spinach.
  4. Mix well, then spread evenly over your pre-baked pizza crust, sprinkle shredded mozzarella on top.
  5. Bake in oven 8-10 minutes, watching the crust ends don't burn.
  6. Using a pizza cutter cut into 18 fingers, one cut across the middle and 9 cuts down the top piece and bottom piece. Serve warm, Makes 18 fingers at 3sp or 2pp each.
  7. Store in sealed container, can re-heat in oven at 350 for about 5 minutes to crisp up.
  8. Nutritional info per finger (not incl spinach or artichoke) Calories 87...Fat 3.1g...Saturated fat 1.4g... Carbs 11.2g... Fiber 0.3g...Sugars 2g...Protein 3.2g

DSCN5027

DSCN5035

DSCN5042

DSCN5056

DSCN5103

DSCN5110

DSCN5079

 

 

You Might Also Like

14 Comments

  • Reply Gayle January 24, 2016 at 3:18 pm

    I like your recipes. Would you include sodium content in nutrition facts?

    • Drizzle
      Reply Drizzle January 24, 2016 at 6:10 pm

      Thank you.. I am not sure I can go back and include into all the ones I have already updated, I am swamped just trying to get all of them switched to smart points and include the nutritional info people need to figure out point plus or smart point values.. I can try to add it into any new recipes.. send me an email (on contact page) if there are some you really want to make and need the sodium

  • Reply Stephanie Naumann January 27, 2016 at 4:21 pm

    You are so smart and talented to be able to invent these recipes, which I love! Thank your for your time and effort! I appreciate it and love your blog!

    • Drizzle
      Reply Drizzle January 27, 2016 at 8:37 pm

      Thank you so much Stephanie 🙂

  • Reply Sarah Vance February 4, 2016 at 8:47 pm

    These look amazing! I’m new to weight watchers, can I ask how you come up with the point value and how you track it on their site?

    • Drizzle
      Reply Drizzle February 5, 2016 at 7:05 pm

      Hi Sarah, welcome to WW! I don’t like the recipe builder on the WW app, I’ve proven it wrong one too many times, I use “my fitness pal”, I can generally match ingredients exactly about 95% of the time, it gives me all the nutritional info once I input ingredients which I then input into the WW calculator, and to make sure it’s right I also figure out each individual ingredients point value, add all those up and divide by my yield to see what point value I should have per serving.. as far as adding into the App, you can do a “quick add” where you type in the food and the point value, or you can use the recipe builder but just know sometimes my recipes might be of on points according to the App.. Hope that helps 🙂

  • Reply Sarah Towers February 8, 2016 at 2:01 am

    These look amazing! I have 2 questions, do you use regular or thin crust pizza dough and could you replace the sour cream with Greek yogurt?

    • Drizzle
      Reply Drizzle February 8, 2016 at 7:38 pm

      The pillsbury is the regular pizza dough but I suppose you could use the thin if you would like.. and yes I think you could change sour cream for yogurt, it will taste slightly different but should still be yummy!

  • Reply Q February 8, 2016 at 3:47 am

    Hi.
    I live in Australia and we don’t have Pillsbury products, is it like a pastry or more like a dough?
    Would you have a recipe that might be a good substitute for some of your recipes that use Pillsbury?
    Thanks

    • Drizzle
      Reply Drizzle February 8, 2016 at 7:37 pm

      Hi, unfortunately I don’t have a dough recipe, they have a lot of different types of dough, from pizza to biscuits (like a scone) to croissant type dough, you can always check out the pillsbury website to give you a little more of an idea as to what exactly it is, I do suggest for some of the recipes you can use a light pizza dough

  • Reply Kathy February 19, 2016 at 9:26 am

    These are awesome! I added some shredded chicken and sautéed onions and they came out great. Thanks for your great recipes after being on WW so many years you get in a rut, I’m so glad I found your site!

    • Drizzle
      Reply Drizzle February 19, 2016 at 10:07 pm

      Thank you for your kind words 🙂 I am happy you enjoyed the pizza fingers and your add on’s sound delicious!!

  • Reply Molly September 18, 2016 at 3:33 pm

    This looks great! I bet it would be good with diced cherry tomatoes too!

    • Drizzle
      Reply Drizzle September 18, 2016 at 9:20 pm

      Sounds great! 🙂

    Leave a Reply

    Rate this recipe: