Spinach Biscuit Bites Food

KICKIN' SPINACH CHEESE BITES

Steps:

• Heat oven to 375°F. Lightly spray 48 nonstick mini muffin cups with Crisco® Original No-Stick Cooking Spray. Microwave frozen spinach as directed on box. Squeeze dry with paper towels.
• In medium bowl, beat cream cheese and ricotta cheese with electric mixer on medium speed until well blended. Stir in spinach, shredded cheese and jalapeños until well blended.
• Unroll 1 dough sheet; press into 12x8-inch rectangle. Cut dough sheet into 24 squares. Press 1 square in bottom and up side of each mini muffin cup. Spoon 1 rounded teaspoon spinach mixture into each cup. Repeat with remaining dough sheet and filling.
• Bake 8 to 12 minutes or until edges of dough are golden brown. Immediately remove from pan to serving platter. Cool 5 minutes. Serve warm.

HERB AND CHEESE BISCUIT BITES

Steps:

• Place butter in 9-inch pie pan. Heat in oven (or microwave if using a glass pan) until melted. Stir in herbs and cheese, blending well.
• Cut biscuits in quarters. Swish each piece in melted mixture. Arrange pieces touching in pie pan.
• Bake at 425°F for 12 minutes or golden brown. Let stand for a few minutes to absorb butter and herbs.

SPINACH AND CHEESE SLAB BISCUITS

Steps:

• Preheat oven to 425°F. Lightly coat a 13x9" baking pan or dish with nonstick spray. Whisk flour, baking powder, and salt in a large bowl to combine. Grate butter into dry ingredients on the large holes of a box grater, then lightly toss to coat. Freeze 10 minutes.
• Scatter about three-quarters of Gruyère and Parmesan over flour mixture, then add crushed red pepper flakes. Squeeze as much liquid out of spinach as possible, pull into shreds, and strew over flour mixture.
• Whisk buttermilk and sour cream in a large measuring glass or small bowl. Pour into bowl with flour mixture and mix with a fork just until combined. Knead in bowl with your hands until a soft cohesive dough forms (do not overmix).
• Scrape dough into prepared pan and press into an even layer. Using a bench scraper or knife, deeply score into 12 portions (cut down almost to pan beneath). Scatter reserved Gruyère and Parmesan over.
• Bake biscuits until puffed and golden, 30-35 minutes. Transfer pan to a wire rack and let cool 10 minutes before serving.

AWESOME MINI SPINACH QUICHE BITES

Steps:

• Set the oven to 375 degrees.
• On a lightly floured surface, with a 1-1/2-inch biscuit cutter, cut out 12 rounds from the thawed pie crust.
• Press each of the rounds into the bottom, and up the sides of ungreased mini muffin cups.
• Repeat with the second pie crust.
• In a skillet, cook the bacon until brown and very crisp; drain.
• Add in the onions to the same skillet with the bacon drippings, cook for 5 minutes, or until tender, stirring constantly; drain.
• Place the onions in a medium bowl.
• Crumble the bacon into small pieces, and add in with the cooked green onion.
• Add in the eggs to the bacon and onions; beat well.
• Stir in the cream, salt, nutmeg and the Parmesan cheese.
• Add in the squeezed spinach; mix well to combine.
• Divide the mixture evenly into crust-lined cups.
• Bake for 20-25 minutes, or until puffed and golden brown.
• Cool in pan on wire rack for 10 minutes.
• Loosen quiches from pan with tip of knife.
• Serve warm or cool.
• Store in the refrigerator.

TASTY SPINACH TREATS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a miniature muffin pan.
• Melt butter in medium saucepan over medium heat. Stir in the onion and cook until tender and lightly browned.
• In a medium bowl, mix together onion, spinach, mayonnaise, mozzarella cheese, nutmeg, salt and pepper.
• Unroll buttermilk biscuit dough. Separate each biscuit into two. Place biscuit dough halves into the prepared miniature muffin pan, forming small cups that extend slightly beyond the rim. Fill the biscuit dough cups with desired amounts of the onion and spinach mixture.
• Bake in the preheated oven 12 minutes, or until biscuit dough and filling are lightly browned.

SPINACH BISCUIT BITES

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl, beat the cream cheese, milk and garlic salt until smooth. Mix in the thoroughly drained spinach.
• Unroll the crescent rolls. Place 1 tablespoon of spinach mixture on each crescent. Fold into a triangle, pinching ends to seal.
• Bake for 8-10 minutes and serve warm.

SPINACH QUICHE BITES

Steps:

• Heat oven to 375°F. Remove pie crusts from pouches; place flat on work surface. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 round in bottom and up side of each of 24 ungreased miniature muffin cups. (A 12-cup tartlet pan can be used; see How-To tip.)
• Cook bacon in 10-inch skillet over medium heat 4 to 6 minutes, turning occasionally, until brown and crisp. Drain on paper towels. Add onions to same skillet with bacon drippings. Cook 2 to 3 minutes, stirring constantly, until tender; drain.
• Beat eggs, half-and-half, cheese, salt and nutmeg in medium bowl with wire whisk. Crumble bacon; add to egg mixture. Add onions and spinach; mix well. Divide mixture evenly among crust-­lined cups.
• Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan on wire rack 10 minutes. Loosen and remove quiches from pan with tip of knife. Serve warm or cool. Store in refrigerator.

SAVORY BISCUIT BITES

Steps:

• In a bowl, combine butter, cheese, onion and parsley.
• Cut bisuits in quarters; roll in butter mixture.
• Place in a greased 15x10x1 inch baking pan; let stand for 25 minute
• Bake at 400 degree oven for 8 minute or until lightly browned.

SPINACH BITES

Steps:

• Preheat the oven to 375 degrees.
• Combine all ingredients in a large bowl. Form into bite-size balls and place on a lightly buttered cookie sheet. Bake for 20 minutes and serve.