In a large bowl combine artichoke hearts spinach sour cream mayonnaise garlic powder and onion powder. In a large bowl combine artichoke hearts spinach sour cream mayonnaise garlic powder and onion powder. If you have any willpower you will have enough of this filling left to top the unfurled crescent roll dough. With a mixer on medium combine cream cheese mayonnaise and sour cream until fluffy. Divide the filling equally over 6 flatout flatbreads and spread evenly leaving a 1 border.
Spread out the puff pastry pressing to even out the fold marks so that there are two whole sheets of pastry. Preheat oven to 375 degrees f. Stir until all combined. Grease a baking sheet with cooking spray. Mix artichoke hearts sour cream cream cheese spinach and garlic powder in a bowl.
Cut into pinwheel sized cylinders. Lightly oil a pie plate or coat with nonstick spray. Lightly oil a pie plate or coat with nonstick spray. Unroll breadstick dough separate into breadsticks and cut in half. In a large bowl combine the cream cheese sour cream mozzarella cheese parmesan cheese grated onion minced garlic salt and pepper.
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Roll the dip topped dough starting at the shortest side and press the edges to seal. Combine chopped canned artichoke hearts with baby spinach sour cream mayonnaise garlic powder onion powder salt pepper mozzarella and parmesan. Preheat oven to 375 degrees f. Roll the dip topped dough starting at the shortest side and press the edges to seal. Stir in mozzarella and parmesan.
Preheat oven to 375 degrees f. Cut into pinwheel sized cylinders. Spread out the puff pastry pressing to even out the fold marks so that there are two whole sheets of pastry. In a large bowl combine artichoke hearts spinach sour cream mayonnaise garlic powder and onion powder.
