Courtesy of Pillsbury Crescent Recipe Creations, Copyright 2008
Prep Time: 25 min Cook Time: 20 min Serves: 16 quiches
Ingredients
· 2 cans (8 oz. each) Pillsbury® refrigerated garlic butter (or normal ones) crescent dinner rolls (8 rolls each)
· 1 package (8 oz.) cream cheese, softened
· 3 eggs
· 1 small onion, chopped (1/4 cup)
· 1 box (9 oz.) frozen spinach, thawed, squeezed to drain
· 1/4 teaspoon salt
· 1/8 teaspoon pepper
· 1 cup shredded mozzarella cheese (4 oz.)
Directions
Heat oven to 350 degrees F. Spray 16 (2 3/4 x 1 1/4-inch) muffin cups with cooking spray.
Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup. Piece together if necessary.
***Defrost spinach and chop with sharp knife to be sure there are no big chunks.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Bake 18 to 23 minutes.
Remove from pan. Serve warm. (These will probably be room temperature for our activity but they are good that way.)
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