With a little leftover spinach and a few on-hand ingredients, we transformed crescent dough into savory, cheesy bites that can be served as an appetizer or as a side with soup, salad or dinner.
*1 cup packed spinach, *chopped
¼ cup minced scallions
1 pkg. **(8 oz.) refrigerated crescent dough**
¼ cup diced sun-dried tomatoes
½ cup shredded cheddar cheese
Heat oven to 350°F. In greased skillet over medium heat, cook spinach and scallions 1 min. Let cool.
On work surface, unroll dough; spread with spinach mixture. Top with tomatoes and cheese. Roll dough into log. Cut into 12 equal slices.
Place slices in greased wells of 12-well mini-muffin pan. Cover loosely with foil. Bake 20 min. or until done, removing cover after 10 min.
Active time: 15 min. Total time: 35 min.
Per serving: Cal. 100 Pro. 3g Carb. 9g Fiber 0g Sug. 2g Chol. 5mg Sod. 210mg Total fat: 6g Sat. 2g Trans. 0g