Name: Savory Spinach Artichoke Crescents
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 24 Portionen
Ingredients: 3 cups gehackte frische Spinatblätter; 14 ounce Dose Artischockenherzen, abgetropft und gehackt; 8 ounce Behälter Schlagsahne Frischkäse, weich; 0.25 Tasse Mayonnaise; 0.25 Tasse zerbröselter Feta Käse; 2 tablespoons geriebener Parmesan Käse; 2 cloves Knoblauch, gehackt; koscheres Salz; frisch gemahlener Pfeffer; 3 tubes gekühltes Butter-Aroma Hörnchen (8 ounce); 0.5 Tasse feine italienische Semmelbrösel

Zubereitungszeit

42 Min

Portionen

Schwierigkeit

Leicht

Arbeitszeit

30 Min

Dieses Thermomix® Rezept für Savory Spinach Artichoke Crescents ist in 42 Min fertig und ergibt 24 Portionen. Schritt-für-Schritt-Anleitung mit präzisen Thermomix® Einstellungen auf MixBuch.

Beschreibung

These savory spinach artichoke crescents are an absolute hit at any party! I have been making them for years and they are always a hit. The filling of creamy cream cheese, spinach and artichokes is simply irresistible. The feta and Parmesan give the crescents a nice spice. They are simply delicious warm and can be prepared well in advance. Ideal for a brunch or as a snack in between. Try it out, you will be thrilled!

Zutaten (11 Zutaten)

Zubereitung (5 Schritte)

Prepare spinach and artichokes

3 cups chopped fresh spinach leaves and 1 (14 ounce) can artichoke hearts, drained and chopped, ready.

Prepare filling

Thermomix® Einstellung

20 Sek./Stufe 3

Put 1 (8 ounce) container cream cheese, soft, ¼ cup Mayonnaise, ¼ cup crumbled feta cheese, 2 tablespoons grated Parmesan cheese and 2 cloves garlic, chopped, into the mixing bowl. Season with salt and freshly ground pepper to taste and stir for 20 sec./level 3.

Add spinach and artichokes

Thermomix® Einstellung

10 Sek./Linkslauf Stufe 2 Linkslauf

Add the prepared spinach and artichoke hearts to the mixing bowl and stir in for 10 sec./reverse level 2. Push down with the spatula.

Fill and shape crescents

Remove 3 (8 ounce) tubes of chilled canned croissants and divide into 8 triangles per can (24 in total). Place a heaping tablespoon of spinach cream cheese mixture on the wide end of each triangle. Roll each triangle from the wide end; fold the ends underneath and roll in ½ cup fine Italian breadcrumbs to cover. Place seam-side down on a baking sheet lined with parchment paper or a silicone baking mat.