Just in case anyone was ever wondering, you can make Kronk’s Spinach Puffs at home, and they taste awesome.
Kronk’s Spinach Puffs
- 2 cans (8 oz each) Pillsbury refrigerated garlic butter crescent dinner rolls, or reg crescent rolls.
- 1 package (8 oz) cream cheese, softened.
- 3 eggs
- 1 small onion, chopped (¼ cup)
- 1 box (9ox) frozen chopped spinach-thawed, squeezed to drain, or chop fresh spinach
- ¼ tsp salt
- 1/8 tsp pepper
- 1 cup shredded mozzarella cheese
- Heat oven to 350*. Spray 16 muffin cups with non-stick cooking spray.
- Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom & up the side of each muffin cup.
- In large bowl, beat cream cheese with electric mixer on medium speed til smooth. Add eggs, beating well after adding each. Stir in onion, spinach, salt & pepper until well mixed. Fold in cheese. Fill each cup to the top with the egg mixture. Don’t overfill!
- Bake 15-20 minutes or until knife inserted comes out clean and edges of rolls are golden brown. Serve Warm.
GAH! NO! THESE ARE THE ONES!!! I WAAAAAANT!!!!
I. AM. MAKING. THESE. THIS. WEEKEND.
