Spinach Artichoke Crescent Rolls
2PP,2SP blue, green & purple
Servings: 16
Ingredients
- 1 Reduced-fat Pillsbury crescent roll dough
- 2 cups chopped spinach fresh or frozen will work, just thaw if using frozen
- 6 oz jar artichoke hearts drained of all juices and chopped into small pieces
- 2 oz cream cheese softened
- 1/4 cup fat free sour cream
- 1 tsp mined garlic
- Dash salt/pepper
- 3 Tbsp finely grated parmesan cheese
- 1/3 cup shredded mozzarella
Instructions
- Preheat the oven to 375 degrees. Spray a mini muffin tin with some nonstick cooking spray.
- Roll out the crescent dough, making sure all seams are sealed. Cut the dough into 16 squares.
- Place the dough pieces into the muffin cups and push down so they fit in nicely.
- In a bowl, mix all of the ingredients together (only use 2 tablespoon of the parmesan cheese in mixture, the other 1 tablespoon will be used to sprinkle on top).
- Spoon the mixture into the 16 crescent cups and then sprinkle the remaining 1Tbsp of parmesan cheese on the tops.
- Bake them in the oven for approx 16 min or until the crescent dough is a golden brown.
- Let them cool slightly before serving. Enjoy!
Notes
3 points per cup based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
Personal Points- 2 using the WW recipe builder
Smart Points, blue, green & purple- 2- using WW recipe builder
Points Plus- 2 using PP calculator
Nutrition
Serving: 1cup | Calories: 74kcal | Carbohydrates: 8g | Protein: 3g | Fat: 3g | Saturated Fat: 0.67g | Sodium: 194mg | Fiber: 0.45g | Sugar: 1.97g