|2||cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)|
|1||package (8 oz) cream cheese, softened|
|3||Eggland's Best eggs|
|1||small onion, chopped (1/4 cup)|
|1||box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain|
|1||cup shredded mozzarella cheese (4 oz)|
|1.||Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.|
|2.||Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.|
|3.||In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).|
|4.||Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.|
Thanks to Michelle and Delana for the recipe.
It was SO good!