Just made these, i used one packet as suggested then the other pack of rolls in a mini muffins. the mini ones worked out so good. It was part of a Pillsbury bake off contest.
INGREDIENTS
- 2 (8 ounce) cans Pillsbury garlic butter crescent rolls
- 1 (8 ounce) package cream cheese
- 3 eggs
- 1 small onion, chopped
- 1 (9 ounce) box spinach, thawed, squeezed to drain
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded mozzarella cheese
DIRECTIONS
- Heat oven to 350 degrees F. Spray muffin cups with Cooking Spray.
- Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.I used one triangle for two mini's
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
- Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
