4 ounces cream cheese, softened
2 Tablespoons sour cream
3/4 cup Green Giant(R) Frozen Spinach, thawed, squeezed to drain*
1/2 cup artichoke hearts, drained, patted dry with paper towels
1 (10.6 ounce) package Pillsbury(R) Refrigerated Garlic Breadsticks
1/4 cup shredded Parmesan cheese
Heat oven to 350ºF.
In medium bowl, mix cream cheese, sour cream, thawed spinach and artichoke hearts until well blended, breaking up artichokes during stirring.
Unroll dough into 1 large rectangle.
Spread garlic mixture from box evenly over dough.
Separate dough into 10 breadsticks.
Re-roll each breadstick, coiling dough into spiral shape with garlic mixture inside; place 2 inches apart on ungreased cookie sheet.
Starting at center, press out each coil into 3 1/2-inch round (edges will curl up slightly).
Spoon and spread cream cheese mixture on top of each round.
Sprinkle with cheese.
Bake at 350ºF for 17 to 22 minutes or until cheese is melted and edges are golden brown.
Immediately remove from cookie sheet.
Yield: 10 servings