Tuesday, December 29, 2009

Popeye Pockets

Mmmmmm. A dinner Popeye would be proud of. Here's a little recipe for a night you need a quick meal. They're really scrumptious, full of vites and very hearty. And guess what? I got the kids to eat them. I think that's all the recommendation I need to give. It makes a ton. Potluck here I come.

2 packages crescent rolls
1 8oz package of cream cheese
1 4oz package of Feta
1tsp teeny diced garlic (or more if you prefer)
1 frozen box of spinach, thawed and drained throughly
1 can of sliced black olives
1 can of quartered non-marinated artichoke hearts
some chopped tomato
a bit of shredded parmesean

Mix the spinach, cream cheese and feta in a mixer till it's all well mushed together. Lay out the crescent rolls as they come in the little triangles. Spoon about 1 -2 Tbs of the spinach mix into the center of the fat end of the roll. Put a quarter of 'choke on top and a few slices of black olive and some totatoes, not too many because the more liquid the harder it'll be to cook the inside roll. Fold in the sides then roll it together to make a little round "pocket". Sprinkle the tops with the parmesean. Cook on 325 for about 15-20 min. or until you're satisfied with the brownness and the inside is done (best way is to cut one open to check). Enjoy!

1 comment:

Crystal said...

I took these to a New Year's party and someone equated them to Spinach Artichoke Dip in a roll. Just to give you another person's perspective ;)