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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