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Onion Blossom Rolls

Onion Blossom Rolls

1 T butter
1 c artichokes, minced
1 c spinach, minced
Salt and pepper to taste
1 pkg breadsticks
2 T Robert Rothschild Onion Blossom Horseradish Dip
1/2 c tomatoes, diced
Parmesan cheese, grated.

Preheat oven to 375 degrees F. Melt butter in a heated saute pan. Add artichokes and spinach to pan and cook until spinach is very wilted. Season mixture with salt and pepper. Unroll breadstick dough and double up the dough one on top of the other. Thin the dough by rolling with a rolling pin. Spread a thin layer of Onion Blossom Horseradish Dip on dough towards one end (leave space on sides as well). Spoon a thin layer of artichoke/spinach mixture over dip. Top with diced tomatoes and sprinkle with cheese. Roll up dough into small loafs for baking. Sprinkle outside with cheese. Bake on a cookie sheet in oven for 20-25 minutes at 350 degrees F. Slice and serve warm.

Recipe provided by Robert Rothschild Farm


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