Spinach-Potato-Crescent Cups

INGREDIENTS

 

1      container (24 oz) refrigerated mashed potatoes

1      box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain

1      cup shredded cheese (any kind)

1/4   cup butter, melted

        Salt and pepper to taste

2      cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

 

DIRECTIONS 

1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In medium bowl, mix potatoes, spinach, cheese, butter, salt and pepper. 2 Unroll 1 can of dough; separate into 8 triangles. Press each into muffin cup to form cup. Unroll second can of dough; remove 4 triangles and press each into muffin cup to form cup. Fold tails of triangles over and press into cups. (Reserve remaining 4 triangles for a future use; refrigerate.) 3 Divide potato mixture evenly into dough-lined muffin cups. 4 Bake 12 to 13 minutes or until crusts are light brown. Serve warm.

Add 1/4 teaspoon garlic or onion powder to the potatoes for added flavor.

Cooked frozen chopped broccoli can be used in place of the spinach.