Ham Florentine Mini-Cups Recipe

Ingredients:

1 box frozen spinach, thawed, squeezed to drain
1/3 cup (75 mL) garlic-and-herbs spreadable cheese
Additional freshly grated Parmesan cheese, if desired
1/4 cup (50 mL) shredded mozzarella cheese
1/4 cup (50 mL) shredded Italian cheese blend
3 tbsp (45 mL) freshly grated Parmesan cheese
2 tbsp (25 mL) finely chopped shallot or onion
1/4 tsp (1 mL) garlic powder
1/8 tsp (.5 mL) pepper
1 can (8 rolls) Pillsbury* Original Crescents or Pillsbury* Multugrain Crescents
24 paper-thin slices (about 4 inch diameter) smoked ham  

                                                 

Method:

• STEP 1 - Heat oven to 375ºF. In medium bowl, mix all ingredients except crescents and ham until well blended. Set aside.  Unroll dough; seperate into 4 rectangles. Firmly press perforations to seal.
• STEP 2 - 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 centre of each cup.
• STEP 3 - 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.