Instructions

1. Preheat oven to 400 degrees.
2. Place frozen dinner rolls on a wax paper lined cookie sheet.
3. Cover with a towel and let defrost (about 1 hour)
4. While the rolls are defrosting make the filling.

For the Artichoke Bottoms:

1. Drain and chop into bite size pieces.
2. Place into a small bowl, sprinkle on the Italian seasoning, salt and pepper.
3. Stir to combine. OR drain and chop marinated artichoke hearts.

For the Salami:

1. Add salami and garlic to a small skillet and fry until tender and crisp (If necessary add 1 teaspoon of olive oil).
2. Scoop out salami and garlic leaving as much of the grease as possible.

For the Filling:

1. In a medium mixing bowl add the cream cheese, mozzarella cheese and salami mixture.
2. Beat until creamy.
3. Fold in the artichokes, spinach and tomatoes.

For the Pockets:

1. Roll ONE dinner roll into a 5-inch circle.

NOTE: I made 8 and while they were baking I made the remaining 8.

1. Add 1/4 cup of filling into the center.
2. Pull sides up to meet, push dough together to seal.
3. Lay on prepared cookie sheet.
4. Use a fork to crimp and seal the edges.
5. Continue with remaining pockets.
6. In a small bowl whisk together the egg and water.
7. Prick the top of each pocket with a fork.
8. Brush egg wash over dough and bake 15 to 18 minutes.