Ingredients for Ham Florentine Mini Cups
- 1 (10 ounce) package frozen chopped spinach
- Garlic & Herb Spreadable Cheese
- Mozzarella Cheese
- Italian Cheese Blend
- Romano Cheese
- Onions
- Garlic Powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Refrigerated Crescent Dinner Rolls
- 24 thin slices of cooked ham
- 1/4 cup grated Parmesan cheese, plus additional for sprinkling
- 1/2 cup ricotta cheese
- 1 large egg
- 1 tablespoon chopped fresh chives
- one 14.1 ounce can of refrigerated pie crusts
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How to Make Ham Florentine Mini Cups
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry, 1/2 cup ricotta cheese, 1/4 cup grated Parmesan cheese, 1 large egg, 1 tablespoon chopped fresh chives, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix until well blended.
- Unroll one 14.1 ounce can of refrigerated pie crusts.
- Cut the dough into 4 rectangles.
- Firmly press the perforations to seal each rectangle.
- Cut each rectangle into 6 squares (24 squares total).
- Press one square into the bottom and up the sides of each of 24 ungreased mini muffin cups.
- Pat 24 thin slices of cooked ham dry with a paper towel.
- Place one ham slice into the bottom of each prepared mini muffin cup.
- Spoon approximately 1 teaspoon of the spinach mixture onto the ham in the center of each cup.
- Bake for 14-18 minutes, or until the crust is golden brown and the filling is hot. After the first 5 minutes of baking, loosely cover the cups with foil to prevent excessive browning of the ham.
- Cool in the pan for 1 minute.
- Gently remove the mini cups from the pan.
- Let stand for 3 minutes.
- Sprinkle lightly with additional Parmesan cheese before serving, if desired. Serve warm.
Nutrition Information (Approximate per serving)
Sodium
36 g
Sugar
2g
Fat
11g
Carbs
2g
