Cheesy Spinach Crescents
"From "The Great Big Butter Cookbook". Prep time is a guess."
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
36 pieces
- Serves:
- 9
ingredients
-
Pastry
- 6 ounces cream cheese, at room temperature
- 1⁄2 lb butter, at room temperature
- 2 cups all-purpose flour
- 1⁄4 teaspoon salt
-
Filling
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 6 ounces monterey jack cheese, shredded
- 2 eggs
- 1⁄4 teaspoon salt
directions
- To make the pastry, beat together the cream cheese and butter. Add the flour and salt; blend well. Shape into two oval discs. Wrap each disc in plastic wrap and refridgerate until firm, about 40 minute.
- Preheat the oven to 350*.
- To make the filling, in a medium bowl, combine the spinach, cheese, 1 egg and salt; mix well.
- On a lightly floured surface, roll out the pastry (one oval at a time) to 1/8th inch thickness. Cut into circles with a 3 inch biscuit cutter or the mouth of a wine glass. Spoon one heaping teaspoon of filling onto the center of each circle. Fold the dough in half over the filling to form a crescent; press the edges together firmly to seal.
- Beat the remaining egg until frothy; brush evenly over crescents.
- Place the crescents on an ungreased baking sheet about 1/2 inch apart. Bake for about 20 min or until golden brown. Serve warm or at room temperature.
- Crescents may be prepared and frozen up to 4 weeks before baking. Do not thaw before baking.
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RECIPE SUBMITTED BY
I am addicted to homemade bread and love trying new recipes of all kinds. I am a serial clipper of delicious sounding recipes from all over and enjoy sharing them.
