Spinach & Tomato Puffs

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

1. Heat oven to 350°F. In greased skillet over medium heat, cook spinach and scallions 1 min. Let cool.

2. On work surface, unroll dough; spread with spinach mixture. Top with tomatoes and cheese. Roll dough into log. Cut into 12 equal slices.

3. 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.

Serves: 12

Per serving: Cal. 100 Pro. 3g Carb. 9g Fiber 0g Sug. 2g Chol. 5mg Sod. 210mg Total fat: 6g Sat. 2g Trans. 0g