INGREDIENTS 3 tablespoons LAND O LAKES® Butter, melted 1 1/2 teaspoons 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 dried basil leaves, if desired 1/4 teaspoon pepper 2 cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (16 rolls) 1 cup marinara sauce, heated, if desired DIRECTIONS 1. Heat 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. 2. In medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside. 3. Unroll 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. 4. Roll 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. Remove pan. Cool 10 minutes longer. Serve warm with marinara sauce.

Day 32 of 365 - Cooking Up a Super Snack Preparing for the big game, my son, is helping to get some snacks ready. Cooking is also part of his requirement to get his next rank in cub scouts. I am so thrilled to have my new copy of the 50mm 1.8 back. I didn't realize how much I missed it until I replaced it!