1 can (8 ounces) crescent rolls
1 package (10 ounces) frozen spinach, cooked and drained
3 tablespoons melted butter
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup flour
1-1/2 cups Half and Half
3 eggs, beaten
1/2 teaspoon salt
1-1/2 teaspoons onion flakes
1/4 teaspoon nutmeg
1/4 teaspoon fresh pepper
Salsa (optional)

Heat oven to 350 degrees. Unroll crescent dough, forming two rectangles. Line ungreased 9-by-13-inch pan with dough, pressing into bottom and 1/2 inch up sides of pan to form crust.

Cook spinach according to package directions. Drain well. Place spinach in large bowl. To the spinach add melted butter; set aside.

Lightly toss together the two cheeses and flour; add to spinach along with the Half and Half, eggs and other seasonings. Pour mixture into prepared crust and bake 40 to 45 minutes or until center is well set. Cut into 16-20 squares. Best when served warm with a spicy salsa.

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