Lately I've been liking the quick and easy recipes, that are both simple and of course delicious! This recipe is just that - super easy to make and super yummy. I made these for a night-in with the girls, and they were a hit. Hope you'll give them a try!
Note: This recipe is also so versatile. One of my favorite appetizers is spinach and artichoke dip with crackers or crispy pita chips, so I made a variation on these and added chopped up marinated artichoke hearts. SO yummy! I have also tried this with crostini mushrooms sauteed with the spinach (that ended up being my FAVORITE). I think bacon will be yummy too. Feel free to share what combination of deliciousness you can come up with!
1 can crescent roll dough
Mini muffin pan (makes 24)
Baby spinach, coarsely chopped (about 2 cups)
1 Tbsp olive oil
1 tsp minced garlic
4 oz cream cheese, softened
1/2 cup sour cream
1/8 tsp ground red pepper
1/8 tsp sea salt
2 tsp grated parmesan cheese
1/2 cup shredded mozarella cheese
**optional: marinated artichoke hears OR baby bella/crostini mushrooms
1. Preheat oven to 350F. Spray non-stick cooking spray on the muffin tin, unless you have a non stick pan then it should be fine. Unwrap the dough and take apart the pre-cut triangles. Cut each triangle into 3 equal size pieces. This part takes a bit getting used to, but now take those smaller triangles and fold the longer side onto itself and just seal the edges together to make a cone/cup shape (think about making a cone birthday hat). Take each dough "cone" and press into the bottom and up the sides of the muffin cup, while manipulating the dough to make a nice shape using your fingers. Once all 24 cups are made, set aside in the fridge until it's ready to fill.
2. Heat oil in a skillet over medium heat. Cook the spinach until wilted, then add the garlic, and stir/cook for another minute or so. (**IF adding mushrooms, sautee the mushroom first then add the spinach and garlic). Take off of heat.
3. In a medium bowl, mix together softened cream cheese, sour cream, cooked spinach/garlic, red pepper powder, sea salt, and parmesan cheese, until well combined. (**if desired, add chopped artichokes here)
4. With a small spoon (I used two baby spoons), scoop ~1 tsp of the filling into each cup. Top each cup with a pinch of mozarella cheese. Bake for about 15 minutes or until edges are golden brown and top is bubbly. Remove from oven and let cool for 5 minutes before taking them out of the muffin pan. Best served warm.