1 12 oz jar marinated artichoke hearts, chopped
1 c shredded mozzarella cheese
1/2 c garlic and herb flavored feta cheese
1/2 c diced roasted red bell pepper
1/4 c finely chopped calamata olives
2 T pine nuts lightly toasted
1/4 t fresh cracked pepper
1/2 c mayonnaise
1 clove garlic minced
2 t fresh chopped dill
2 8 oz pkgs crescent rolls
1 egg white lightly beaten
2 T fresh grated Parmigiano-Reggiano cheese
cooking spray
In a bowl, use a fork to toss together the first 11 ingredients (up to and including the dill). Set aside. On a large bake sheet sprayed lightly with cooking spray, arrange the crescent dough, separating the dough into triangles along the perforations: lay the dough triangles, overlapping slightly at the corners, so that the short end of the triangles form a circle. Spoon the spinach filling around the circle formed by the overlapping dough triangles. Gently fold the long end of each triangle over the filling to form the ring. Brush the dough lightly with egg white and sprinkle with Parmesan cheese. Bake at 375F for 20 minutes or until filling is heated through and crescent dough is browned and toasty. Slice and serve! Yields 16 portions.