Friday, August 27, 2010
Cheesy Spinach Croissants
Warm, buttery croissants could feasibly go with just about any and every meal in my book!
These cheesy spinach croissants pair perfectly with tomato soup, meatballs, or roast beef. They are also a great appetizer for a dinner party.
I have two versions of cheesy spinach croissants that I love - one is super simple and the other a little more complicated. But BOTH are great - I mean, how can you go wrong with the Pillsbury Dough Boy?
1 can of refrigerated crescent rolls
frozen spinach, thawed and well drained
Open can of crescent rolls; unroll and lay each out flat. Place a spoonful of spinach on wide end of each roll and top with a small square of Velveeta. Roll each crescent roll as directed on can. Bake as directed on can.
*sliced water chestnuts can also be added - simply mix in with spinach.
More complicated version:
1/2 c. chopped onion
4 oz. can mushroom stems and pieces, drained
2 tsp. jar-type minced garlic
10 oz. pkg. frozen chopped spinach, thawed and squeezed dry
1 c. part-skim ricotta cheese
3 oz. shredded mozzarella cheese
1/4 c. nonfat sour cream
1/4 tsp. salt
1/4 tsp. black pepper
Dash ground nutmeg
2 cans refrigerated crescent rolls
In sprayed skillet, saute onion, mushrooms, and garlic over medium-high heat, stirring frequently, until onion is translucent, about 2 minutes.
Remove from heat; stir in spinach, ricotta, mozzarella, sour cream, salt, pepper, and nutmeg until thoroughly combined.
Separate dough; place spinach mixture evenly on wide end of each roll. Roll as directed on can; place on nonstick baking sheet. Repeat with remaining rolls. Bake at 350 degrees until lightly browned, about 20 minutes.