"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Crescent Spinach and Cheese Bake Recipe

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This recipe for Crescent Spinach and Cheese Bake, by , is from The Kinsella Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Fernandez
Added: Friday, May 5, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup finely chopped onions
1/2 clove garlic
2 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
10 oz package frozen chopped spinach thawed and drained
6 oz mozzarella cheese
3 tablespoons parmessan cheese
2 eggs, slightly beaten
2 tablespoons milk
8 oz crescent rolls

Directions:
Directions:
Heat oven to 350
Coat pie tin with a non-stick spray
In small skillet, fry onion and garlic till tender. Stir in salt and pepper, remove from heat. In medium bowl, combine spinach, 1 cup mozzarella cheese, parmessan, eggs and milk, stir in onion mixture.
Separate dough into 8 triangles. Place 1/3 cup on each triangle, gently wrapping dough around mixture.
Bake at 350 for 25-30 minutes, remove from oven, sprinkle with remaining mozzarella cheese, bake 5 minutes longer, until cheese is melted.

 

 

 

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