From Linda Cicero’s Cook’s Corner Column

Appetizer or Snack

Game Day Spinach Pull-Apart

3 tablespoons butter, melted

1 1/2 teaspoons garlic salt, divided

1 (8-ounce) package cream cheese, softened

1/4 cup mayonnaise or salad dressing

1/4 cup grated Parmesan cheese

1/2 cup (2 ounces) shredded mozzarella cheese

1 (9-ounce) box frozen chopped spinach, thawed, squeezed to drain and finely chopped

1/2 teaspoon basil, optional

1/4 teaspoon pepper

2 (8-ounce) cans refrigerated garlic butter crescent dinner rolls (16 rolls)

1 cup marinara sauce, heated, if desired

Heat oven to 350 degrees. Coat a 12-cup fluted tube cake pan with vegetable cooking spray. In a small bowl, mix butter and 1/2 teaspoon of the garlic salt; set aside.

In a medium bowl, mix cream cheese, mayonnaise, Parmesan cheese, mozzarella, spinach, basil, pepper and remaining 1 teaspoon garlic salt until blended; set aside.

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.

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. Makes 16 pieces.

Per serving: 211 calories (64 percent from fat), 15.6 g fat (6.7 g saturated, 3.8 g monounsaturated), 26 mg cholesterol, 4.7 g protein, 14.7 g carbohydrates, 0.5g fiber, 529 mg sodium.