Spinach and Artichoke Dip Roll-ups

Ingredients

• 1 (8-ounce) container whipped cream cheese
• 1 (14-oz) can artichoke hearts, drained and chopped
• 3 C baby spinach, chopped
• 2 cloves garlic, minced
• 1/4 C mayonnaise
• 1/4 C crumbled feta cheese
• 2 T Parmesan cheese
• salt and pepper, to taste
• 3 (8-ounce) tubes crescent tolls
• 1/2 C Italian style bread crumbs

Directions

1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.
2. In a large bowl, whisk together cream cheese, artichoke hearts, spinach, garlic, mayo, feta and Parmesan; season with salt and pepper, to taste.
3. Remove rolls from the can, separating them into eight triangles.  Top each triangle with a heaping tablespoon of the cream cheese mixture.
4. Starting with the wide end, roll up each triangle, tucking the ends underneath, and dredge in bread crumbs, pressing to coat.
5. Place seam-side down onto the prepared baking sheet and bake until golden brown, about 10 to 12 minutes.
6. Serve immediately.