Spinach Roll-Ups1/2 package (9 ounces) frozen chopped spinach, thawed, squeezed dry 1 package (3 ounces) cream cheese, softened 1/4 cup grated Parmesan cheese 1 package (1.4 ounces) dried vegetable soup mix 1 tube (8 ounces) refrigerated crescent roll dough
Combine spinach, cream cheese, Parmesan and soup mix in a medium bowl; mix well. Let stand 15 minutes. Preheat oven to 400°F. Lightly coat a baking sheet with cooking spry. Unroll dough. Press perforations to seal. Spoon and spread filling evenly over dough to within 1/2-inch of edges. Roll up dough, starting with one long side. Pinch seam to seal. Cut into 1/2-inch slices. Place on prepared baking sheet. Bake until golden, about 15 minutes. Remove from baking sheet; place on wire rack. Cool slightly. Serve warm. Makes 18 roll-ups Helpful Tips To prevent the filling from being too soggy, place the thawed spinach between paper towels and squeeze out as much moisture as possible. Mix 'n' Match For broccoli roll-ups, use 1 package (9 ounces) frozen chopped broccoli, thawed. Pat dry with paper towels.
|
