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Bake-Off® Contest 43, 2008
West Paterson, New Jersey

Ham Florentine Mini-Cups

A stunning appetizer will add a "Wow" to your next get-together.

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  • prep time 30 min
  • total time 60 min
  • ingredients 12
  • servings 24
 

Ingredients

1
box (9 oz) Green Giant® frozen spinach, thawed, squeezed to drain
1/3
cup garlic-and-herbs spreadable cheese
1/4
cup shredded mozzarella cheese (1 oz)
1/4
cup shredded 5-cheese or 6-cheese Italian cheese blend (1 oz)
3
tablespoons freshly grated Pecorino Romano or regular Romano cheese
2
tablespoons finely chopped shallot or onion
1/4
teaspoon garlic powder
1/8
teaspoon salt, if desired
1/8
teaspoon pepper, if desired
1
can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
24
paper-thin slices (about 4 inch diameter) smoked ham (from two 9-oz packages)*
Freshly grated Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In medium bowl, mix all ingredients except dough, ham and Parmesan cheese until well blended. Set aside.
  • 2 Unroll dough. Separate or cut dough into 4 rectangles (if using crescent dough, press perforations to seal). Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
  • 3 Pat each ham slice dry with paper towel. Place 1 ham slice over dough in each cup (edges of ham will be higher than side of cup.) Spoon rounded 1 teaspoon spinach mixture onto ham in center of each cup.
  • 4 Bake 14 to 18 minutes or until crust is golden brown and filling is hot. To prevent excessive browning of ham, cover lightly with foil after first 5 minutes of baking. Cool in pan 1 minute. Gently remove from pan; let stand 3 minutes. Sprinkle lightly with Parmesan cheese before serving. Serve warm.
  • 1 Heat oven to 375°F. In medium bowl, mix all ingredients except dough, ham and Parmesan cheese until well blended. Set aside.
  • 2 Unroll dough. Separate or cut dough into 4 rectangles (if using crescent dough, press perforations to seal). Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
  • 3 Pat each ham slice dry with paper towel. Place 1 ham slice over dough in each cup (edges of ham will be higher than side of cup.) Spoon rounded 1 teaspoon spinach mixture onto ham in center of each cup.
  • 4 Bake 14 to 18 minutes or until crust is golden brown and filling is hot. To prevent excessive browning of ham, cover lightly with foil after first 5 minutes of baking. Cool in pan 1 minute. Gently remove from pan; let stand 3 minutes. Sprinkle lightly with Parmesan cheese before serving. Serve warm.

EXPERT TIPS

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Expert Tips

*For recipe success, whole paper-thin slices (about 4 inch diameter) of smoked ham (not shaved ham) are needed so slices can be easily formed into the dough-lined cups.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
80
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2g,
2%
Trans Fat
1/2g
1/2%
),
Cholesterol
10mg
10%;
Sodium
260mg
260%;
Total Carbohydrate
4g
4%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
4%;
Iron
4%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
0
*Percent Daily Values are based on a 2,000 calorie diet.
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