Crescent Roll Cups
Spinach, Artichoke and Feta Bites
Crescent roll cups are small appetizers made in a mini muffin tin. The crescent roll dough is pressed into the mini muffin tins and filled with a filling and baked.
If you do a search on the Internet for "crescent roll cups" you will find there are many different fillings that people have come up with to fill them. Anything from a meat filling, such as "cheesesteak" or taco, to dessert cup, such as a filling resembing a cherry Danish. Here are two using spinach that looked good to me. One just layers the filling ingredients; the other mixes a filling dip and spoons it into the cups.
Besides using crescent rolls to form the cups, puff pastry could also be used.
Spinach, Artichoke and Feta Bites
from https://www.pillsbury.com/
Need a fun vegetarian app for your party platters? Look no further--these creamy, cheesy treats are sure to please veggie-lovers and meat-eaters alike.
1 box (10 oz) frozen creamed spinach
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1 jar (6 oz) Progresso™ marinated artichokes, drained, chopped and patted dry
2 tablespoons drained chopped oil-packed sun-dried tomatoes
1/4 cup crumbled feta cheese
Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray. Make spinach as directed on box.
If using dough sheet: Unroll dough on work surface. Press into 12x8-inch rectangle. If using crescent rolls: Unroll dough into 1 large rectangle. Press into 12x8-inch rectangle, firmly pressing perforations and seams to seal. Using pizza cutter, cut dough into 6 rows by 4 rows, to make 24 squares of dough.
Gently press squares into mini muffin cups and three-fourths of the way up sides.
Add 3/4 teaspoon artichokes, 1 heaping teaspoon spinach, a couple of pieces of tomato and a sprinkle of feta cheese to each cup.
Bake 11 to 13 minutes or until dough is deep golden brown. Let stand 1 minute in muffin cups. Remove from muffin cups with fork. Serve warm.
Servings 24
Spinach Artichoke Cups
from https://www.delish.com/
Love spinach artichoke dip? So does everyone else in the world. Which is why this recipe is a no-brainer. It's your favorite cheesy dip pocketed in the middle of a mini crescent cup, and it's as amazing as it sounds.
Cooking spray
1 (10-oz.) package frozen spinach, defrosted and chopped
1 cup canned artichoke hearts, drained and chopped
4 oz. cream cheese, softened
1/4 cup sour cream
1 1/2 cups shredded mozzarella
1/4 cup grated Parmesan
2 cloves garlic, minced
Kosher salt
Freshly ground black pepper
1 tube crescent dough
Preheat oven to 375°. Grease a mini muffin tin with cooking spray. In a large bowl, combine spinach, artichokes, cream cheese, sour cream, 1 cup mozzarella, Parmesan, and garlic. Season with salt and pepper.
On a lightly floured surface, roll out crescent dough, pinching seams together. Cut into 24 squares. Place squares into muffin tin slots and spoon 1 tablespoon of dip into the dough. Top with remaining mozzarella.
Bake until pastry is golden and cheese is melted, about 15 minutes.
Yields: 24
