1/3
cup frozen chopped spinach, thawed and drained
1/3
cup ricotta cheese
2
tablespoons grated Parmesan cheese
2
small plum (Roma) tomatoes, each cut into 6 thin slices
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Steps
1
Heat oven to 375°F. Spray 12 mini muffin cups or mini tart pans with cooking spray.
2
Unroll dough on work surface; cut into 12 squares. Place each square in muffin cup, gently pressing in bottom and letting corners of dough overhang top of cup.
3
In small bowl, mix spinach and cheeses. Spoon 1 tablespoon filling into each crust-lined cup. Top each with 1 tomato slice. Fold corners of dough over tomato.
4
Bake 15 to 20 minutes or until golden brown. Serve warm.
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Squeeze the thawed spinach with paper towels to remove excess moisture.
For extra flavor, roast the tomato slices at 450° for 5 to 7 minutes before adding to the top of the mini pies.
RA can of Pillsbury™ Crescent Rolls can be used in place of the dough sheet. Unroll the dough into 1 long rectangle, and firmly press to seal the seams and perforations before cutting into squares.
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No nutrition information available for this recipe
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