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Kickin’ Spinach Cheese BitesKickin’ Spinach Cheese Bites
Kickin’ Spinach Cheese Bites
Kickin’ Spinach Cheese Bites
“This recipe was originally created and published by Pillsbury and has been approved for use on our site. See the original recipe on Pillsbury.com”
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Recipe - The Fresh Grocer - Corporate
Kickin’SpinachCheeseBites.jpg
Kickin’ Spinach Cheese Bites
Prep Time30 Minutes
Servings48
Cook Time12 Minutes
Calories60
Ingredients
1 box (9 oz) frozen chopped spinach
1 package (8 oz) cream cheese, softened
1/4 cup ricotta cheese
6 oz. provolone cheese, shredded (1 1⁄2 cups)
1/4 cup finely chopped pickled jalapeño slices, drained (from 11.5-oz jar)
2 cans (8 oz) refrigerated PillsburyTM Original Crescent Dough Sheet
Directions

1. Heat oven to 375°F. Lightly spray 48 nonstick mini muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen spinach as directed on box. Squeeze dry with paper towels.Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.

 

2. In medium bowl, beat cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Stir in spinach, shredded cheese and jalapeños until well blended.

 

3. Unroll 1 dough sheet; press into 12x8-inch rectangle. Cut dough sheet into 24 squares. Press 1 square in bottom and up side of each mini muffin cup. Spoon 1 rounded teaspoon spinach mixture into each cup. Repeat with remaining dough sheet and filling.

 

4. Bake 8 to 12 minutes or until edges of dough are golden brown. Immediately remove from pan to serving platter. Cool 5 minutes. Serve warm.

 

Nutritional Information
  • 4 g Total Fat
  • 2 g Protein
  • 5 g Total Carbohydrate
  • 0 g Sugars
30 minutes
Prep Time
12 minutes
Cook Time
48
Servings
60
Calories

Shop Ingredients

Makes 48 servings
1 box (9 oz) frozen chopped spinach
Birds Eye Chopped Spinach, 10 oz
Birds Eye Chopped Spinach, 10 oz, 10 Ounce
$2.59$0.26/oz
1 package (8 oz) cream cheese, softened
Philadelphia Original Cream Cheese, 8 oz
Philadelphia Original Cream Cheese, 8 oz, 8 Ounce
$3.99$0.50/oz
1/4 cup ricotta cheese
Polly-O Original Ricotta Cheese, 15 oz
Polly-O Original Ricotta Cheese, 15 oz, 15 Ounce
$5.99$0.40/oz
6 oz. provolone cheese, shredded (1 1⁄2 cups)
Bowl & Basket Smoke Flavored Provolone Cheese
Bowl & Basket Smoke Flavored Provolone Cheese, 1 Pound
On Sale!
$4.99/lb was $8.99/lb$4.99/lb
1/4 cup finely chopped pickled jalapeño slices, drained (from 11.5-oz jar)
Goya Green Pickled Jalapeño Peppers, 11 oz
Goya Green Pickled Jalapeño Peppers, 11 oz, 11 Ounce
$1.69$0.15/oz
2 cans (8 oz) refrigerated PillsburyTM Original Crescent Dough Sheet
Pillsbury Original Crescent Dough Sheet, 8 oz
Pillsbury Original Crescent Dough Sheet, 8 oz, 8 Ounce
$4.29$0.54/oz

Nutritional Information

  • 4 g Total Fat
  • 2 g Protein
  • 5 g Total Carbohydrate
  • 0 g Sugars

Directions

1. Heat oven to 375°F. Lightly spray 48 nonstick mini muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen spinach as directed on box. Squeeze dry with paper towels.Wrap 1 strip around each foil mold to create carrot shape. Place 1 inch apart on ungreased cookie sheet.

 

2. In medium bowl, beat cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Stir in spinach, shredded cheese and jalapeños until well blended.

 

3. Unroll 1 dough sheet; press into 12x8-inch rectangle. Cut dough sheet into 24 squares. Press 1 square in bottom and up side of each mini muffin cup. Spoon 1 rounded teaspoon spinach mixture into each cup. Repeat with remaining dough sheet and filling.

 

4. Bake 8 to 12 minutes or until edges of dough are golden brown. Immediately remove from pan to serving platter. Cool 5 minutes. Serve warm.