Yields 16 servings.

• 1 (11 oz.) can refrigerated thin pizza crust dough or 1 loaf frozen bread dough, thawed
• 1 (14 oz) can artichoke hearts, drained
• 1 (10 oz) package frozen chopped spinach, thawed and drained well
• 1/3 C. (3 oz.) cream cheese
• 1 C. (4 oz.) crumbled feta cheese
• ½ tsp. dried oregano
• ¼ tsp. salt
• 3 garlic cloves, minced
• 1 large egg white
• ¼ C. Merlot wine
• 2 T. grated Parmesan cheese


Put artichoke hearts, spinach, and next 7 ingredients into food processor.  Blend well.
Lay dough out into a rectangle on a baking sheet that has been sprayed with cooking spray.  Spread spinach mixture on dough, leaving a ½ inch border on all edges.  Roll up, beginning with a long side.  Pinch seam and ends to seal.  Place seam side down.  Bake at 350 for 20-30 minutes or until golden.  Spray top with cooking spray or brush with olive oil.  Sprinkle with Parmesan cheese.  Bake an additional 5 minutes or until cheese melts.