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Spinach Puffs

Guest Author - Lisa Babick

Prep

Spinach Puffs

Prep: 20 minutes
Cooking:
45 minutes

Makes 24 puffs

This recipe is part of the "No Turkey" Thanksgiving Feast Menu

In This Menu:

* Bacon Cheddar Cheese Ball with Crackers
* Glazed Ham with Pineapple Relish
* Green Salad with Orange-Poppy Seed Dressing
* Roasted Red Potatoes with Rosemary
* Sautéed Collard Greens
* Maple Glazed Carrots
* Famous Pumpkin Pie
* Honey Walnut Tart
* Caramel Baked Apples
* Poppy Seed Dinner Rolls
Other Menu Ideas:
* A Classic Thanksgiving Dinner for 8
* Turkey Leftover Party

iconicon

Barefoot Contessa Family Style: Easy Ideas and Recipes that Make Everyone Feel Like Familyicon

With photographs of the dishes on nearly every spread and a nice, open format, Garten's book is easy to use. Sections on desserts, kids, and brunch complete this fine snapshot of real-life cooking and the joys of eating in.


These delicious puffs are fairly easy to make and look elegant when serving.

INGREDIENTS
1 sheet (from a 17-1/4-ounce package) frozen puff pastry dough, thawed
1 package (12 ounces) frozen spinach soufflé, thawed
1 egg, lightly beaten
Grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350F.
2. Unfold puff pastry sheet and cut lengthwise into three equal rectangles. Cut each rectangle into four equal pieces. Place on an ungreased baking sheet and bake 20 to 25 minutes or until golden brown and puffed.
3. Remove tops from puffs and pull out soft dough. Fill each rectangle with about 2 tablespoons of softened soufflé. Replace tops and brush with egg. Sprinkle with Parmesan cheese. Bake for 20 minutes.
4. Remove from oven and let cool slightly. Cut each puff in half diagonally. Serve warm.


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Content copyright © 2013 by Lisa Babick. All rights reserved.
This content was written by Lisa Babick. If you wish to use this content in any manner, you need written permission. Contact Shalia Hayes for details.

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