Spinach Dip Puff Bites Puff pastry recipes appetizers, Salmon and

Spinach Puffs with Cream Cheese Bacon and Feta

Transfer the shaped vol-au-vent to a sheet pan and chill in the freezer for 20 minutes (or in the refrigerator for 1 - 2 hours). Meanwhile, arrange a rack in the center of the oven (See Note: a.) and preheat to 450° Fahrenheit (235° celsius). You can prepare the spinach and artichoke filling during this time, as well.

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Steps. 1. In medium bowl, stir together artichoke hearts, spinach, mayonnaise, cheese, onion powder, garlic powder and pepper. 2. Unfold 1 puff pastry sheet on lightly floured surface. Spread half of the spinach mixture over pastry to within 1/2 inch of edges. Starting with short side, roll up pastry, pressing to seal seam; wrap tightly in.

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Brush the extra virgin olive oil over the puff pastry sheet. Spread half of the spinach mixture onto the puff pastry sheet leaving a one inch margin on each side. Roll up sheet tightly. Wrap in plastic wrap. Repeat with second puff pastry sheet. Place in freezer for 20-30 minutes.

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Directions. 1. To make the spinach dip puff bites: Preheat your oven to 400ºF (200ºC). In a bowl, beat together the spinach and cream cheese. 2. Add garlic, salt, onion powder, chili powder, pepper, and Italian seasoning and beat to combine. 3.

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Reheating the leftovers makes them nice and crispy. In the oven: Preheat your oven to 375℉. Place the pastry on a parchment-lined baking sheet. Heat until warmed through, about 10 minutes. In the toaster oven: reheat on a low toast setting or set the toaster to 350℉. Heat until warmed through.

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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Heat a large nonstick skillet over medium-high heat. Add the bacon and cook until crisp, 5 to 7 minutes. Transfer the.

Spinach Dip Puff Bites Puff pastry recipes appetizers, Salmon and

Unroll 1 dough sheet. Roll into a 12x8-inch rectangle. Cut dough sheet into 24 squares. Press a square in the bottom and up the side of each mini muffin cup. Spoon about 1-2 teaspoon artichoke dip into each cup. Repeat with the remaining dough sheet and fill. Bake for 8 to 12 minutes or until the edges of the dough are golden brown.

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Stir in 1 egg, garlic powder, black pepper, and oregano until well combined. In a separate large mixing bowl, combine the spinach, feta, Parmesan, and chopped bacon with a fork, breaking apart the spinach. Scrape the cream cheese mixture on top of the spinach mixture, then stir the ingredients until well combined.

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Roughly chop the fresh spinach. On medium heat, add olive oil to a large pan followed by the roughly chopped spinach. Let this cook down for 2 minutes. Then add directly into the large bowl with the other ingredients. Mix together. Taste and add salt and pepper if needed. Set aside for now.

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Step 2 In a large bowl, stir together cream cheese and 1 egg. Stir in garlic-onion mixture, spinach, feta, dill, and lemon zest and season with salt and pepper. Step 3 Grease 9 cups of a muffin.

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Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10 x 15-inch rectangle. Cut the pastry sheet into 24 (2 1/2-inch) squares. (a pizza wheel works well for this) Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups. Spoon the spinach artichoke filling into the cups and bake for 13-15 minutes.

Spinach Puffs stuffed with a cheesy spinach filling and enclosed in a

It is best that you use cream cheese at room temperature so that it is easier to mix. Set the dip aside as you work on your puff pastry. Roll out the puff pastry slightly; To make larger cups in a cupcake/muffin tin, cut the puff pastry into 16 equal 4×4 squares.To make smaller squares in mini muffin tin, cup the puff pastry into 24 2×2 squares

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To Make Spinach Artichoke Roll Ups. Step 1. To Make Spinach Dip Roll Up, place second puff pastry sheet on a baking sheet lined with greased parchment paper. Step 2. Evenly spread spinach dip mixture over the dough. Step 3. Then roll it up and cut into 1/2 inch rolls. Step 4.

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Instructions. To start your spinach dip puff bites preheat your oven to 400° F. Roll out the puff pastry sheet until it's around ¼ inch thick and cut it into 12 equal sized rectangles with the pizza cutter or a knife. Spray each cup of your muffin tin with a non stick cooking spray.

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Preheat oven to 400°F (204°C) On a clean surface, add a little flour and place the puff pastry on it. Dust the top of the puff pastry and roll it out gently. You just need to roll it out for a few seconds. Top with the cooled-down spinach artichoke dip. I keep a little space at the edge (about ½").

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Spray tops and place in oven. Bake for 18 minutes, or until golden brown. When done, remove from oven and set on a cooling rack. After 5 minutes, remove top. In a mixing bowl, mix together cream cheese, spinach, artichokes, swiss cheese, and parmesan cheese. Stir well until well combined and then add seasonings.