Recipe courtesy of Pillsbury Crescents
Ham Florentine Mini-Cups
Total:
1 hr
Active:
30 min
Yield:
24 appetizers
Total:
1 hr
Active:
30 min
Yield:
24 appetizers

Ingredients

Directions

Heat oven to 375 degrees F. High Altitude (3500-6500 ft): No change. In medium bowl, mix all ingredients except rolls, ham and Parmesan cheese until well blended. Set aside. If using crescent rolls: Unroll dough; separate into 4 rectangles. Firmly press perforations to seal. If using dough sheet: Unroll dough; cut into 4 rectangles. 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 teaspoon 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.

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