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1 pkg. (8 oz.) refrigerated crescent dinner rolls
2 oz. cream cheese, softened
1/2 cup chopped fresh spinach
1/2 cup chopped canned artichoke hearts
2 green onions, sliced
3 tablespoons grated Romano cheese
3 tablespoons grated Parmesan cheese
1/2 cup milk
4 eggs
1/2
teaspoon garlic salt
Recipe Tips:
>The large baking cups can stand securely on the rack without a teflon baking sheet beneath them.
>Egg mixture cooks fine even when crust does not completely encase the filling. With the non-stick cups the egg still removes easily from cups.
>Take advantage of the hot oven to warm muffins or croissants for serving with souffles.
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1. Preheat microwave-convection oven to 375°.
2. Unroll crescent dough; divide into 8 triangles. Place one triangle in each of 6 large silicone baking cup. Cut the remaining 2 triangles into 3 pieces each. Add an extra piece to each cup. Press dough evenly over bottom and about 1/2 inch up sides of cups. Cut cream cheese into 6 equal pieces. Spread a piece into bottom of each cup. Top with spinach, artichoke pieces, onion slices and cheeses. Place cups on low rack. Blend together milk, eggs and garlic salt. Pour mixture evenly into cups.
3. LOW-MIX (combo-bake) on low rack at 375° for 15 to 17 minutes or until center is set. Let stand a few minutes. Remove souffles to serving plate.
About 6 Servings
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