Spinach-Potato-Crescent Cups

Blogger Arlene Cummings of Cooking With Sugar shares a Spinach-Potato-Crescent Cups recipe that will make a smashing side dish for any meal.

–

Save & Share

Servings 12

false

( 1 ) Rating

1 Ratings

5 Stars 50%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

887ee3ea-78ff-4da2-9bf7-95e2244030f9

ingredients 6
Prep Time 15 min
Total Time 30 min

Ingredients

1: container (24 oz) refrigerated mashed potatoes

1: box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1: cup shredded cheese (any kind)

1/4: cup butter, melted

: Salt and pepper to taste

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In medium bowl, mix potatoes, spinach, cheese, butter, salt and pepper.
2 Unroll 1 can of dough; separate into 8 triangles. Press each into muffin cup to form cup. Unroll second can of dough; remove 4 triangles and press each into muffin cup to form cup. Fold tails of triangles over and press into cups. (Reserve remaining 4 triangles for a future use; refrigerate.)
3 Divide potato mixture evenly into dough-lined muffin cups.
4 Bake 12 to 13 minutes or until crusts are light brown. Serve warm.