Eclectic Recipes » Mushroom and Spinach Tartlets

Mushroom and Spinach Tartlets

Every year for Thanksgiving, I make some sort of cheesy spinach dip. Spinach artichoke, spinach mushroom and sometimes spinach with sun-dried tomato are on the menu. This year, I wanted to make my  ordinary dip a little fancier than just baking it in a casserole dish. So I used some Pillsbury crescent roll dough, and made these cute little bite-sized appetizers filled with a creamy, cheesy mushroom spinach filling.

I simply cut the dough into small squares and placed the dough into a mini muffin pan that I sprayed with nonstick cooking spray. For the filling I used sautéed mushrooms and spinach and combined it with cream cheese, Parmesan cheese and fresh basil.

Then I spooned the filling into the pastry and baked them until golden brown.


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This post sponsored by Pillsbury. All opinions 100% mine. 

12 Responses to “Mushroom and Spinach Tartlets”

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