A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Creamy Spinach-Artichoke Mini Pizzas
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- #75787
Using breadstick dough as a pizza base is pretty brilliant. Not only do you get to take advantage of the garlic flavor, but they're the perfect size for mini pizzas. Artichoke and spinach makes a nice flavor combo, but you can top these personal pies any way you like.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
4 ounces cream cheese, softened
2 tablespoons sour cream
3/4 cup frozen spinach, thawed, squeezed to drain
1/2 cup canned artichoke hearts, drained, patted dry with paper towels
1 package (10.6 ounce size) refrigerated garlic breadsticks, or plain
1/4 cup shredded Parmesan cheese
directions
Heat oven to 350F.
In medium bowl, mix cream cheese, sour cream, thawed spinach and artichoke hearts until well blended, breaking up artichokes during stirring.
Unroll dough into 1 large rectangle. Spread garlic mixture from box evenly over dough. Separate dough into individual breadsticks. Reroll each breadstick, coiling dough into spiral shape with garlic mixture inside (if using the garlic kind); place 2 inches apart on ungreased cookie sheet.
Starting at center, press out each coil into 3 1/2-inch round (edges will curl up slightly). Spoon and spread cream cheese mixture on top of each round. Sprinkle with cheese.
Bake at 350 degrees F for 17 to 22 minutes or until cheese is melted and edges are golden brown. Immediately remove from cookie sheet. Serve warm.
added by
ChefBismarck
nutrition data
Nutritional data has not been calculated yet.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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