A play on the famous dip, but stuffed into buttery, golden crescent rolls!
Preheat oven to 325.
NOTE- make sure spinach is drained well.
Combine all spinach artichoke ingredients into a bowl, using the egg YOLK, set aside the egg white. Mix well.
Spread mixture onto the crescent roll triangle.
Roll up (like normal) starting at the wide angle to the tip.
Bake 15 minutes or until golden brown.