I'm anxious to try these
Spinach-Potato-Crescent Cups
Blogger Arlene Cummings of Cooking With Sugar shares a Spinach-Potato-Crescent Cups recipe that will make a smashing side dish for any meal.
1 box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1 cup shredded cheese (any kind)
1/4 cup butter, melted
Salt and pepper to taste
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In medium bowl, mix potatoes, spinach, cheese, butter, salt and pepper.
2 Unroll 1 can of dough; separate into 8 triangles. Press each into muffin cup to form cup. Unroll second can of dough; remove 4 triangles and press each into muffin cup to form cup. Fold tails of triangles over and press into cups. (Reserve remaining 4 triangles for a future use; refrigerate.)
3 Divide potato mixture evenly into dough-lined muffin cups.
4 Bake 12 to 13 minutes or until crusts are light brown. Serve warm.
Expert Tips
Add 1/4 teaspoon garlic or onion powder to the potatoes for added flavor.Cooked frozen chopped broccoli can be used in place of the spinach.
I love that this recipe uses real muffin pans and not the mini ones, you could actually use this as a part of dinner instead of a bite, lol.
Do you eat better in the summer?
- SweetLuci
on Nov. 9, 2012 at 10:22 PM