1 Tbsp. Butter
1 cup Artichokes, minced
1 cup Spinach, minced
Salt and pepper to taste
1 package Breadsticks, Pillsbury or similar
2 Tbsp. Robert Rothschild Onion Blossom Horseradish Dip
1/2 cup Tomatoes, diced, optional
Preheat oven to 375 degrees F. Melt butter in a heated sauté pan. Add artichokes and spinach to pan and cook until spinach is very wilted. Season mixture with salt and pepper. Unroll bread stick dough and double up the dough, one on top of the other. Then on a cutting board, thin the dough by rolling with a rolling pin. Spread thin layer of Onion Blossom Horseradish Dip on dough towards one end (leave space on sides as well). Spoon thin layer of artichoke/spinach mixture over Onion Blossom Horseradish Dip. Top with diced tomatoes and sprinkle with cheese. Roll up dough into small loafs for baking. Sprinkle outside with powdered Parmesan cheese. Bake on a cookie sheet in oven for 20 - 25 minutes at 350 degrees F. Slice and serve warm.