↞ recipe box start page
Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 (9 oz) box frozen spinach, thawed, squeezed to drain
1/3 cup garlic-and-herbs spreadable cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded 5-cheese or 6-cheese Italian cheese blend
3 tbsp freshly grated Pecorino Romano or regular Romano cheese
2 tbsp finely chopped shallot or onion
1/4 tsp garlic powder
1/8 tsp salt, if desired
1/8 tsp pepper, if desired
1 can refrigerated crescent dinner rolls
24 paper-thin slices (about 4 inch diameter) smoked ham (from two 9-oz pkg) (not shaved ham)
Freshly grated Parmesan cheese, if desired
Heat oven to 375. In medium bowl, mix all ingredients except rolls, ham and Parmesan cheese until well blended. Set aside.
Unroll dough. Separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
Pat each ham slice dry with paper towel. Place 1 ham slice over dough in each cup (edges of ham will be higher than side of cup.) Spoon rounded 1 tsp spinach mixture onto ham in center of each cup.
Bake 14 to 18 minutes or until crust is golden brown and filling is hot. To prevent excessive browning of ham, cover lightly with foil after first 5 minutes of baking. Cool in pan 1 minute. Gently remove from pan; let stand 3 minutes. Sprinkle lightly with Parmesan cheese before serving. Serve warm.
view more member recipes
HAM FLORENTINE MINI-CUPS
view my recipes
print
save
Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 (9 oz) box frozen spinach, thawed, squeezed to drain
1/3 cup garlic-and-herbs spreadable cheese
1/4 cup shredded mozzarella cheese
1/4 cup shredded 5-cheese or 6-cheese Italian cheese blend
3 tbsp freshly grated Pecorino Romano or regular Romano cheese
2 tbsp finely chopped shallot or onion
1/4 tsp garlic powder
1/8 tsp salt, if desired
1/8 tsp pepper, if desired
1 can refrigerated crescent dinner rolls
24 paper-thin slices (about 4 inch diameter) smoked ham (from two 9-oz pkg) (not shaved ham)
Freshly grated Parmesan cheese, if desired
Heat oven to 375. In medium bowl, mix all ingredients except rolls, ham and Parmesan cheese until well blended. Set aside.
Unroll dough. Separate dough into 4 rectangles; press perforations to seal. Cut each rectangle into 6 (2-inch) squares. Press 1 square in bottom and up side of each of 24 ungreased mini muffin cups.
Pat each ham slice dry with paper towel. Place 1 ham slice over dough in each cup (edges of ham will be higher than side of cup.) Spoon rounded 1 tsp spinach mixture onto ham in center of each cup.
Bake 14 to 18 minutes or until crust is golden brown and filling is hot. To prevent excessive browning of ham, cover lightly with foil after first 5 minutes of baking. Cool in pan 1 minute. Gently remove from pan; let stand 3 minutes. Sprinkle lightly with Parmesan cheese before serving. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mini Cookie Cups (mini Yogurt Cups)
by sgre52160
1 (18-oz.) pkg refrigerated sugar cookies 1 small banana or 6 medium strawberries, cut into 24 pieces 1/2 cup low-fat vanilla or any flavor yogurt* 1/4 cup chopped nuts, coconut or candy sprinkle
by sgre52160
1 (18-oz.) pkg refrigerated sugar cookies 1 small banana or 6 medium strawberries, cut into 24 pieces 1/2 cup low-fat vanilla or any flavor yogurt* 1/4 cup chopped nuts, coconut or candy sprinkle
Mini Lasagna Cups
by sgre52160
1 lb lean ground beef 1 lb sausage 1 cup spaghetti sauce 1 1/2 cups part skim ricotta cheese 1/4 teaspoon kosher salt 1/4 teaspoon pepper 24 wonton wrappers 1 1/2 cups shredded cheese Prehea
by sgre52160
1 lb lean ground beef 1 lb sausage 1 cup spaghetti sauce 1 1/2 cups part skim ricotta cheese 1/4 teaspoon kosher salt 1/4 teaspoon pepper 24 wonton wrappers 1 1/2 cups shredded cheese Prehea
Tex-mex Mini Chicken Cups
by sgre52160
1 1/2 lbs boneless, skinless split chicken breasts 1 cup ranch dressing or dairy sour cream 1/4 tsp each salt and pepper, or to taste 2 cups shredded Monterey Jack cheese 4 tsp chili powder
by sgre52160
1 1/2 lbs boneless, skinless split chicken breasts 1 cup ranch dressing or dairy sour cream 1/4 tsp each salt and pepper, or to taste 2 cups shredded Monterey Jack cheese 4 tsp chili powder
Mini Brownie Cups
by sgre52160
1/4 cup butter 2 egg whites 1 egg 3/4 cup sugar* 2/3 cup flour 1/3 cup Cocoa 1/2 tsp baking powder 1/4 tsp salt MOCHA GLAZE(recipe follows) Preheat oven to 350. Line small muffin c
by sgre52160
1/4 cup butter 2 egg whites 1 egg 3/4 cup sugar* 2/3 cup flour 1/3 cup Cocoa 1/2 tsp baking powder 1/4 tsp salt MOCHA GLAZE(recipe follows) Preheat oven to 350. Line small muffin c
Mini Baked Brie Cups
by sgre52160
1 box, 15 count Fillo Cups 1 small wedge of brie 1/4 cup brown sugar 1/4 cup sliced almonds Grated rind from one orange Place fillo cups on a baking tray. Cut brie into 15 small cubes that fit
by sgre52160
1 box, 15 count Fillo Cups 1 small wedge of brie 1/4 cup brown sugar 1/4 cup sliced almonds Grated rind from one orange Place fillo cups on a baking tray. Cut brie into 15 small cubes that fit
view more member recipes