Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
457
Calories
34g
Protein
29g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 (8 ounces) cans refrigerated crescent dinner rolls
- 3/4 cup shredded mozzarella cheese
- 3/4 cup grated romano cheese
- 1/2 cup mayonnaise
- 1 clove crushed garlic, chopped finely
- 1 (14 ounces) can artichoke hearts, drained and chopped
- 1 (4 ounces) can green chilies
- 1 teaspoon italian seasoning
- Garnish
- grated parmesan cheese
- =
Directions
1
Mix all ingredients except crescents.
2
Unroll the triangles and cut in half so you have 32 triangles.
3
You`ll be cutting from the wide side through the narrow point.
4
Or how many cresents you have in a package.
5
Place 1 ounce (2 tablespoons) of filling into each crescent.
6
Roll wide side up to thin side.
7
Spinkle tops with parmesan grated cheese.
8
Bake at 375 degrees for 20 minutes.
Recipe sourced from
fandom