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Full Online Book HomeLearning KitchenVegetables - Spinach - Florentine Crescents
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Vegetables - Spinach -  Florentine Crescents Post by :docrocky Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1149

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Vegetables - Spinach - Florentine Crescents

1 (10 oz.) pkg. chopped spinach, thawed, well drained, squeezed dry
1 1/2 cups (6 oz) Sharp Cheddar Cheese
2 T. bread crumbs
3 crisply cooked bacon slices, crumbled
salt and pepper to taste
2 (8 oz). cans crescent rolls


Preheat oven to 375.

Mix together spinach, cheese, crumbs, and bacon in saucepan; stir over low heat until cheese is melted.
Unroll dough; separate into sixteen triangles. Cut each in half lengthwise, forming thirty-two triangles.

Spread each triangle with rounded teaspoonful spinach mixture. Roll up, starting at wide end. Place on greased cookie sheet. Brush dough with beaten egg, if desired.

Bake 11-13 minutes or until golden brown.

Makes 32 appetizers.
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Crepes: 12 prepared plain crepes 12 think slices sandwich-style ham 12 thin deli-style Swiss cheese slices Dijon mustard 1 package Stouffer's frozen spinach souffle (or your own recipe), cooked per directions Sauce: 3 Tablespoons butter 3 Tablespoons flour 1/2 teaspoon crushed tarragon 1 teaspoon seasoned salt 1/4 teaspoon pepper 1-1/2 cups half & half 1/2 cup grated Parmesan cheese 1 teaspoon snipped fresh parsley 1 small can mushrooms, chopped Preheat oven to 375 degrees. Place ham slice on each crepe. Brush ham with Dijon mustard. Place cheese slice (same size as ham) over mustard. Place 1 Tablespoon of cooked spinach souffle
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