Servings:4

Cooking Time: 15 Minutes

Ingredients:

FOR THE PIGS IN A BLANKET

Half an 8-ounce tube refrigerated crescent roll dough

4 hot dogs

½ teaspoon everything bagel seasoning (optional)

FOR THE STUFFED MUSHROOMS

1 cup frozen chopped spinach, thawed and drained

1 (14-ounce) can artichoke hearts, drained and chopped

2 ounces (¼ cup) cream cheese, at room temperature

¼ cup grated Parmesan cheese

½ teaspoon garlic powder

1 (8-ounce) package whole cremini mushrooms, stems removed

Directions:

To prep the pigs in a blanket:

Unroll the crescent roll dough. It will be scored into 4 triangular pieces, but leave them in place and pinch together at the seams to form 1 large square of dough.

Cut the dough into 4 strips. Wrap one strip of dough around each hot dog, starting with a short end of the strips and wrapping in a spiral motion around the hot dog.

If desired, sprinkle each pig in a blanket with everything bagel seasoning.

To prep the stuffed mushrooms:

In a medium bowl, combine the spinach, artichoke hearts, cream cheese, Parmesan, and garlic powder. Stuff about 1 tablespoon of filling into each mushroom cap. To cook the pigs in a blanket and mushrooms:

Install a crisper plate in each of the two baskets. Place the pigs in a blanket in the Zone 1 basket and insert the basket in the unit.

Place the mushrooms in the Zone 2 basket and insert the basket in the unit. Select Zone 1, select AIR FRY, set the temperature to 370°F, and set the time to 8 minutes.

Select Zone 2, select BAKE, set the temperature to 370°F, and set the time to 15 minutes. Select SMART FINISH. Press START/PAUSE to begin cooking.

When cooking is complete, the crescent roll dough should be cooked through and golden brown, and the mushrooms should be tender.

Nutrition: (Per serving) Calories: 371; Total fat: 25g; Saturated fat: 11g; Carbohydrates: 22g; Fiber: 2.5g; Protein: 14g; Sodium: 1,059mg