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Spinach-Potato-Crescent Cups

(1)
  0 reviews
  • 15 min prep time
  • 30 min total time
  • 6 ingredients
  • 12 servings
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This easy app will be the hit of your next gathering. Make it your own by adding your favorite kind of cheese!

Recipe by Arlene Cummings
January 3, 2012

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

Steps

  • 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.
  • 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.

Expert Tips

Add 1/4 teaspoon garlic or onion powder to the potatoes for added flavor.

Cooked frozen chopped broccoli can be used in place of the spinach.

No nutrition information available for this recipe
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