Hot Artichoke and Spinach Spread

From Caytee Wankier

This is the recipe where I learned my real love for artichoke hearts. It is a perfect combination of ingredients to top a crust of crescent rolls and hit that "healthy" craving of yours.

2 packages of crescent rolls

1 jar of artichoke hearts

1 pkg frozen spinach, thawed and drained

2 garlic cloves

1/2 cup mayonnaise

3/4 cup Parmesan

4 oz Mozerella cheese

1/4 cup bell peppers

2 Tbs. onions

Take crescent rolls out of packages and spread across a cookie sheet to make a crust. Pinch together each of the perforated edges and flatten with a rolling pin. Cook at 375 degrees until crust is golden. About eleven minutes. Cool.

Combine the rest of the ingredients and spread across crust. Put back in the oven for an additional ten minutes. Best if served immediately, but I like it as a leftover too. But I'm kind of weird like that.