Spinach Ricotta Muffins
10
Minutes
Prep Time
25
Minutes
Cooking Time
35
Minutes
Total Time
12
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Spinach
- 1/2 Cup Harvest Fresh Cipolline Onions, finely chopped
- 2 Packages, Pillsbury Crescent Rolls
- 1 Package Ricotta Cheese
- ¼ Cup Parmesan Cheese
- 2 Tbsp. Parsley, finely chopped
- 4 Tbsp. Olive oil
- 2 Garlic Cloves, finely chopped
- 2 Eggs, whisked
- Salt and pepper to taste
Directions
- In a large pan, heat oil and on medium heat sauté the onions, then add garlic, parsley, and Spinach, cook until all the moisture is then reduced.
- Combine Spinach, ricotta cheese, Parmesan cheese, eggs in a bowl, mix well. Season with salt and pepper.
- Unroll Crescents, pull apart at perforations.
- Place in a 12-pan muffin tin, spray lightly with cooking spray, and place crescent triangles in muffin tin. Place one scoop of spinach ricotta mixture in each, fold each corner on top. Repeat for each.
- Place in oven and bake for 15-20 minutes at 350 degrees, until golden brown. Ready to Serve.
What You Need
