Spinach and artichoke pizza fingers
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 18
- dash of salt & pepper
- 2 cloves of garlic diced
- 1/4 cup light sour cream
- 1/4 cup light mayonnaise
- 4 oz light cream cheese softened
- 1 package pillsbury pizza dough
- 3 tbsp finely grated parmesan cheese
- 4 cups spinach chopped (i used fresh frozen and thawed is fine too)
- 6 oz can of artichoke hearts drained of all oils, chopped
- Carbohydrate 1.05558416193279 g
- Cholesterol 6.57416499436781 mg
- Fat 2.79597797338112 g
- Fiber 0.00333333338300387 g
- Protein 1.13294445836765 g
- Saturated Fat 1.19071644155157 g
- Serving Size 1 1 Serving (14g)
- Sodium 74.2810296705992 mg
- Sugar 1.05225082854979 g
- Trans Fat 1.06949501955398 g
- Calories 34 calories
Preheat oven to 400F, spray a large baking sheet and roll out your pizza dough.Pre-bake dough in oven for 9 minutes. I then turned my oven down to 375FMeanwhile in a bowl mix your cream cheese, parmesan, sour cream, mayo, garlic and chopped artichoke together. Add your dash of salt & pepper and then stir in your chopped spinach.Mix well, then spread evenly over your pre-baked pizza crust.Bake in oven 8-10 minutes, watching the crust ends don't burn.Using a pizza cutter cut into 18 fingers, one cut across the middle and 9 cuts down the top piece and bottom piece. Serve warm, Makes 18 fingers at 3sp or 2pp each.Store in sealed container, can re-heat in oven at 350 for about 5 minutes to crisp up.Nutritional info per finger (not incl spinach or artichoke) Calories 83...Fat 2.9g...Saturated fat 1.3g... Carbs 11.2g... Fiber 0.3g...Sugars 2g...Protein 2.7g
