SUN DRIED TOMATO/SPINACH PUFFS

By jenlin

Ingredients

• 1 CUP CHOPPED CANNED SPINACH -DRAINED
• 1/4 CUP MINCED SCALLIONS
• 1 8 OUNCE PACKAGE CRESCENT DOUGH
• 1/4 CUP DICED SUN DRIED TOMATOES
• 1/2 CUP SHREDDED CHEDAR CHEESE

Preparation

Step 1

HEAT OVEN TO 350 DEGREES. COOK SPINACH AND SCALLIONS I MINUTE AND THEN LET COOK.
UNROLL DOUGH AND PRESS SEEMS TOGETHER. TOP WITH SPINACH MIXTURE, TOMATOES AND CHEESE. ROLL DOUGH INTO LOG. CUT INTO 12 SLICES. PLACE SLICES IN GREASED WELLS OF MINI MUFFIN PAN. COVER WITH FOIL AND BAKE 20 MINUTES - REMOVE FOIL AFTER 10 MINUTES