Mushroom and Spinach Tartlets
Ingredients:
1 can (8 oz) refrigerated crescent dinner rolls
1 teaspoon olive oil
1 cup sliced mushrooms
4 cups chopped fresh spinach
1 (8oz) block cream cheese, softened
1/4 cup grated parmesan cheese
Directions:
Heat oven to 350°. Roll out crescent roll dough and press together the diagonal seems. Cut dough into 32 equal squares. Place small dough squares into a mini-muffin pan that has been sprayed with non-stick spray.
Drizzle a pre-heated skillet with olive oil. Add chopped spinach, mushrooms and garlic. Saute until mushrooms are tender and spinach has wilted. Remove from heat and add cream cheese, Parmesan and basil. Mix well.1 can (8 oz) refrigerated crescent dinner rolls
1 teaspoon olive oil
1 cup sliced mushrooms
4 cups chopped fresh spinach
1 (8oz) block cream cheese, softened
1/4 cup grated parmesan cheese
Directions:
Heat oven to 350°. Roll out crescent roll dough and press together the diagonal seems. Cut dough into 32 equal squares. Place small dough squares into a mini-muffin pan that has been sprayed with non-stick spray.
Add 1 heaping teaspoon of filling to each crescent roll dough square. Bake at 350° for 15 - 20 minutes, or until golden brown.
Tip: For even more flavor, add 1 tablespoon freshly chopped basil and 2 cloves garlic, grated.
Tip: I used a very small muffin tin. Depending on the size of your mini muffin tin, you may choose to cut the dough into 16 instead of 32 squares.