29 December, 2013
2 cans (8 ounces each) crescent dinner rolls (8 rolls in each can)
1 package (8 ounces) cream cheese, softened
3 large eggs
1 small onion, minced (about 1/4 cup)
1 box (9 ounces) frozen chopped spinach, thawed and squeezed to drain
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon pepper
1 package (4 ounces) shredded Mozzarella cheese (about 1 cup)
Heat oven to 350°
Spray the muffin tins with non stick cooking spray to prepare 16 muffin cups.
Separate each can of crescent dough into 8 triangles. Place each triangle into a muffin cup and shape by gently pressing the sides of the dough together to make little cups.
In a large bowl, use an electric mixer on medium speed to beat the cream cheese until smooth. Add the eggs, one at a time, beating well after each addition. Using a sturdy spoon, stir in the onion, spinach, garlic powder, salt and pepper until well mixed. Fold in the Mozzarella.
Spoon enough mixture into each muffin cup to fill to the top, but not heaping full.
Bake 15 to 20 minutes or until a knife inserted in center comes out clean and the edges of the dough are golden brown. Remove from pan and serve warm.
Adapted from a recipe on the Pillsbury.com web site.