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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.

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  • prep time 15 min
  • total time 30 min
  • ingredients 6
  • servings 12
 

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

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

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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.

Nutritional information

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