Savor the Flavor

Spinach Croissant Rolls

Ingredients: 1 roll Pillsbury croissant rolls

1/4 cup parmesan

3 tbsps. butter

1 cup spinach 1/2 tsp. basil

1-1/2 tsps. garlic salt

1 (8 oz.) package cream cheese

1/4 tsp. black pepper

1/4 cup mayo

Instructions: Inabowl stir togetherbutter,garlicsalt, creamcheese,mayo,parmesan, spinach, basil and black pepper. Open the croissant rolls cut the croissant triangles in half. Fill the center with a small spoonful of the spinachmixture and roll into a ball. Repeat until you run out of croissant rolls or spinach filling. Once it is a ball place them in a well-greased Bundt pan. Smaller Bundt pans are preferred as they will appear more full when completed. Bake for 30to40minutes at 350degrees. Let cool for fiveminutes then turnonto a platter and serve with a bowl of marinara sauce in the center.

Note: Great pull-apart appetizer.

Pani Christyn Dranginis

Tish’s Clam Dip

Ingredients: 2 (8 oz) packages cream cheese 2 (6-1/2 oz.) cans minced clams

1 tsp. Worcestershire sauce 1 tsp. favorite hot sauce

1/4 cup clam juice

1 tsp. Lemon Juice

2 tbsps. minced onions 1 Loaf of French Bread toasted, Baguette, or serve in a hollowed out bread bowl reserving inside for dipping. (toasted) Instructions: Cream the creamcheese and beat in clam juice, Worcestershire sauce, hot sauce and lemon juice. Stir inclamsandmincedonion.Cut toptheoffbreadandremove center carefully. Cube the bread that is removed fromthe inside of loaf. Pour dip mixture into thebread, put topback on andbake for 2hours at 250degrees. Bake the bread cubes at the same time and serve as dippers for the dip. Note: It is aprivilegetohaveTish’s tastyclamdiprecipe! Althoughthis is adip, you could eat it as meal!

Tish Beasley

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