Spinach-Potato-Crescent Cups

  • Prep 15 min
  • Total 30 min
  • Ingredients 6
  • Servings 12

Ingredients

1
container (24 oz) refrigerated mashed potatoes
1
box (9 oz) 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

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  • 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.

Notes









Tips

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

Nutrition Information

No nutrition information available for this recipe

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