Spinach Artichoke Crescent Bites

Ingredients

• 1/4 cup olive oil
• 1 bag (ounces) fresh spinach, stems removed and torn into bite-sized pieces
• 1-1/2 tablespoons minced garlic
• 1/2 tablespoon dry minced onion
• 1 package (8 ounces) cream cheese, softened
• 1 can (14 ounces) artichoke hearts, drained and chopped
• 1 teaspoon red pepper flakes
• 3/4 cup shredded Italian cheese blend
• 1/2 teaspoon Adobo seasoning
• 1 egg, divided
• 2 tubes (8 ounces each) crescent rolls, any variety

Instructions

1. Preheat oven to 375 degrees and line two baking sheets with parchment paper or silicone baking pads.
2. In a large pot, heat the oil over medium.
3. Add in the spinach, garlic and onion, and cook and stir until the spinach is wilted and bright green.
4. Stir in the cream cheese, mixing until smooth and well combined; remove from heat.
5. To the spinach mixture, add the artichoke hearts, red pepper flakes, cheese, Adobo and one whisked egg yolk (reserve the white), and mix well.
6. Allow the spinach artichoke mixture to cool for about 10 to 15 minutes (place in the refrigerator if desired).
7. Meanwhile, prepare the crescent rolls by dividing them into four rectangles.
8. Slicing each rectangle in half diagonally, creating four triangular shaped pieces.
9. Spoon about a tablespoon of spinach artichoke mixture into the center of each crescent triangle.
10. Bring the corners of the crescent dough to the center over filling, overlapping the ends; pinch to seal.
11. Place the crescent bites onto the baking sheets about an inch apart.
12. In a small bowl, whisk the reserved egg white, and brush a small amount onto each of the crescent bites.
13. Bake in the preheated oven for 12 to 15 minutes, or until golden brown.
14. Remove from oven, and allow to cool completely before serving.