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Appetizers

"Spinach Dip" Flatbread

photo by:kraft
Refrigerated crescent dinner rolls are flattened, topped with a cheesy, garlicky spinach dip and baked until golden in this savory flatbread recipe.
time
prep:
20 min
total:
30 min
servings
total:
24 servings

What You Need

1
can  (13.8 oz.) refrigerated pizza dough
1
tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
1/3
cup  KRAFT Shredded Parmesan Cheese, divided
2
Tbsp.  milk
1
tsp.  garlic powder
1
pkg.  (10 oz.) frozen chopped spinach, thawed, drained
1
jar  (7.5 oz.) artichoke hearts, drained chopped

Make It

HEAT oven to 375ºF.

UNROLL pizza dough onto baking sheet sprayed with cooking spray; roll or press into 15x11-inch rectangle.

BAKE 8 to 10 min. or until lightly browned. Meanwhile, mix cream cheese spread, 1/4 cup Parmesan, milk and garlic powder in medium bowl until blended. Add spinach and artichokes; mix well.

SPREAD crust with cream cheese mixture; sprinkle with remaining Parmesan. Bake 8 to 10 min. or until heated through.

Kraft Kitchens Tips

Variation
Prepare using refrigerated reduced-fat crescent dinner rolls and PHILADELPHIA 1/3 Less Fat than Cream Cheese.
Special Extra
Add 4 slices cooked and crumbled OSCAR MAYER Bacon to cream cheese mixture before spreading onto crust.
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