12 ounces shinach, frozen, chopped ; thawed and squeezed dry
6 ounce Cream Cheese ; softened
6 cloves Garlic ; minced
1/2 teaspoon Salt
1/2 teaspoon Onion powder
1/4 teaspoon Black pepper
1/4 teaspoon Chili powder
1 teaspoon Italian seasoning
1/2 cup Parmesan cheese ; grated
1 Cup Cheddar Cheese ; or Mozerella cheese
1 tube refrigerated thin crust pizza dough
2 tablespoons Butter
1/2 teaspoon Garlic Salt
1/2 teaspoon Italian seasoning
Preheat oven to 400 degrees.
In a bowl, beat together the spinach and cream cheese.
Add garlic, salt, onion powder, black pepper, chili powder and Italian seasoning. Beat to combine.
Add Parmesan cheese and 1/2 cup cheddar cheese and beat to combine.
To shape Christmas Tree:
Unroll the pizza crust on a piece of parchment paper. Align the paper and the crust so that the narrow edge is facing you.
Using a pizza slicer, cut the crust from lower corner to top center. This gives you one large triangle and two smaller ones. Transfer the smaller triangles to a second piece of parchment paper, placing the long side edges together, to make another large triangle. The dough will stretch out a little as you move it around – no biggie, just gently tug it into the shape you want, pressing the two halves together in the middle. This will be the base of the breadsticks. Give the base a short little trunk.
Spread the spinach dip over the base.
Sprinkle on the remaining cheese, and then top with the first triangle of dough. You’ll likely have to tug at the dough a little bit to make sure it completely covers the base triangle.
Using a pizza cutter, cut slices from the middle to each edge about every inch down the triangle as shown below. Don’t slice all the way across; leave about an inch down the middle of the tree intact.
Grab each “slice” and twist it to form a twisted roll shape. For the top slice that’s very short you’ll just give it a half twist; as you go further down the tree and hit longer slices you’ll give them two or three full twists.
Bake at 400 degrees for about 22 minutes until the bottom is completely cooked through. The top is going to get nice and browned, but make sure to check that the bottom is cooked through. If you are cooking on a heavy cookie sheet, like I did, you may want to cook this on the lower rack in your oven.
Once out of the oven you can brush the breadsticks with melted butter, garlic salt, and seasonings.
Serve it up while it’s still warm.
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