3tablespoons LAND O LAKES® Butter, melted
1 1/2 teaspoons McCormick® Garlic Salt
1 package (8 oz) cream cheese softened
1/4 cup mayonnaise or salad dressing
1/4 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese (2 oz)
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain and finely chopped
1/2 teaspoon McCormick® Basil Leaves, if desired
1/4 teaspoon McCormick® Black Pepper
2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls (16 rolls)
1 cup marinara sauce, heated, if desired
1Heat oven to 350°F.
Spray 12-cup fluted tube cake pan with Crisco® Original No-Stick Cooking Spray.
In small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.
2In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.
3Unroll crescent dough; separate into 16 triangles. Cut each triangle in half lengthwise to make total of 32 small triangles. Stretch or press 1 triangle slightly, being careful not to tear it.
Spoon 1 tablespoon spinach mixture onto center of triangle;
pull dough around mixture into a ball.
Press edges to seal.
Repeat with remaining triangles.
4Roll each ball in butter mixture; layer in pan.
Bake 35 to 40 minutes or until golden brown.
Cool 5 minutes.
Place heatproof serving plate upside down over pan; turn plate and pan over.
Cool 10 minutes longer.
Serve warm with marinara sauce..