Food & Recipes

Spinach & Tomato Puffs

Tags:

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

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.