Friday, December 4, 2009

Spinach Puffs

1 box Pepperidge Farm Puff Pastry dough (in freezer section usually by frozen fruit)
1 box frozen spinach
1 packet Leek soup
8 oz. sour cream
1 Tablespoon Flour

Let the dough and spinach completely thaw. Drain excess water from spinach. Cut each circle dough into 4 equal parts. press cut dough into the bottom and up the sides of a mini muffin tin. Mix the rest of the ingredients and fill the dough in the muffin tin past the top. Bake at 375 until edges of dough is lightly browned. Makes 24.

No comments:

Post a Comment