Heat oven to 375°F. Lightly spray 48 nonstick mini muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen spinach as directed on box. Squeeze dry with paper towels.
In medium bowl, beat cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Stir in spinach, shredded cheese and jalapeños until well blended.
Unroll 1 dough sheet; press into 12x8-inch rectangle. Cut dough sheet into 24 squares. Press 1 square in bottom and up side of each mini muffin cup. Spoon 1 rounded teaspoon spinach mixture into each cup. Repeat with remaining dough sheet and filling.
Bake 8 to 12 minutes or until edges of dough are golden brown. Immediately remove from pan to serving platter. Cool 5 minutes. Serve warm.