Spinach Cheese Appetizers

This Appetizer recipe is adapted from Pillsbury.

Calphalon Non Stick Mini Muffin Tin
You'll need 2 of these.
The recipe makes 48 appetizers.

Here's what you'll need:
Preheat the oven to 375 degrees.
An Electric Hand Mixer
2 - 24 C Non Stick Mini Muffin Tins sprayed with a Non Stick Vegetable Cooking Spray.

1- 9 oz. Box of Frozen Chopped Spinach
1 - 8 oz. Package of Cream Cheese, softened to room temperature.
1/4 C Ricotta Cheese
6 oz. Fresh Provolone Cheese, Shredded. About 1 1/2 C.
1/4 C Finely diced Pickled Jalapeño Pepper Slices from an 11.5 oz. Jar.
2 Containers of Pillsbury Crescent Recipe Creations Refrigerated Seamless Dough Sheets.


Heat the Spinach in a Microwave and Squeeze dry in Paper Towels.

In a Mixing Bowl with an Electric Hand Mixer:
Cream Cheese
Ricotta Cheese
Beat until Creamy Smooth.

Fold in, by Hand:
Spinach
Cheese
Jalapeños
Stir by hand until well combined.

Unroll the Dough Sheets onto a flat surface into 8" X 12" rectangles.
Cut each Sheet into 24 Squares.

Gently Press 1 Square into the bottom and up the sides of each well of the Muffin Tins.
Spoon 1 heaping TBS of the mixture into each Well.

Bake for 8 - 12 minutes, until Golden Brown.

Remove Appetizers to a Serving Platter and Serve Hot.

Enjoy!
Peace in the Kitchen!