Cheesy Spinach Cups
Wine Recommendation
Stella Rosa Pineapple White Wine
Ingredients
- 2 Tbsp butter
- 1 (10-oz) container spinach
- ½ cup finely chopped drained roasted red peppers
- 4 oz cream cheese, softened
- 2 Tbsp mayonnaise
- 1 cup shredded mozzarella cheese
- ¼ cup shredded Parmesan cheese
- 2 (8-oz) cans refrigerated crescent dough sheets
Instructions
- Preheat oven to 375°F. Melt butter in a large skillet over medium heat. Gradually add spinach, stirring until wilted. Add peppers, cream cheese, and mayonnaise, stirring until blended. Add shredded cheeses; stir until melted.
- Remove from heat, and let cool 15 minutes.
- Meanwhile, unroll crescent dough sheets on a lightly floured surface. Cut dough into 2-inch squares.
- Press dough into bottoms and up sides of 24 miniature muffin cups. Spoon about 1½ Tbsp spinach mixture over dough-lined cups. Bake 15 minutes or until golden brown. Serve warm or at room temperature.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
363
|
363
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 11 | 11 |
| Carb (g) | 28 | 28 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 742 | 742 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 4 | 4 |
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