SPINACH PUFFS
These bite-sized spinach puffs are full of cheese and creamy goodness. -Marissa Allen, First and Full
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 24 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. Unfold puff pastry; cut each sheet into 12 sections. Place in greased mini muffin cups, pressing gently onto bottoms and up sides, allowing corners to point up., In a large bowl, stir together spinach, cream cheese, mozzarella, feta, 1 egg, garlic, pepper and salt. Spoon 1 tablespoon into each cup. Bring pastry corners together and pinch to seal. In a small bowl, beat remaining egg. Brush over pastry edges. Bake until puffed and golden brown, about 20 minutes.
Nutrition Facts : Calories 136 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 147mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 2g fiber), Protein 3g protein.
HOLIDAY APPETIZER PUFFS
Good things come in little packages with these melt-in-your-mouth holiday appetizers. Besides crabmeat, I've used whipped cream or pudding as the filling to create bite-sized desserts. They're perfect Christmas finger foods!
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately cut a slit in puffs to allow steam to escape. When cool, split puffs open; remove tops and set aside. Discard soft dough from inside. , In a small bowl, beat cream cheese and mayonnaise until smooth. Stir in the remaining filling ingredients. Just before serving, spoon filling into puffs; replace tops.
Nutrition Facts : Calories 195 calories, Fat 16g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 369mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 7g protein.
FLORENTINE CIABATTA
I came up with this appetizer because of my love for white pizza. I've served my ciabatta pizza at many holiday parties, and it's always a big hit among both children and adults. -Noreen McCormick Danek, Cromwell, Connecticut
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, heat oil over medium heat. Add garlic; cook 1 minute. Remove from heat: stir in seasonings. Cool completely., Preheat oven to 400°. Place bread on ungreased baking sheets. Bake until golden brown, 5-7 minutes on each side. Spread with garlic oil. Top with sun-dried tomatoes, roasted peppers and spinach; sprinkle with cheese. Bake until cheese is melted, 3-5 minutes longer. Sprinkle with pine nuts. Serve immediately.
Nutrition Facts : Calories 200 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 258mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
SPINACH IN PUFF PASTRY
Steps:
- Preheat the oven to 375 degrees F.
- Heat the butter in a saute pan and cook the onions over medium-low heat for 5 to 7 minutes, until tender. Add the garlic and cook for 1 more minute. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the onion mixture, scallions, Gruyere, Parmesan, eggs, bread crumbs, salt, pepper, nutmeg, and pignolis. Mix well.
- Unfold one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the spinach mixture in the middle of the pastry, leaving a 1-inch border. Brush the border with the egg wash. Roll out the second piece of puff pastry on a floured board until it's an inch larger in each direction. Place the second sheet of pastry over the spinach and seal the edges, crimping them with a fork. Brush the top with egg wash but don't let it drip down the sides or the pastry won't rise. Make three small slits in the pastry, sprinkle with salt and pepper, and bake for 30 to 40 minutes, until the pastry is lightly browned. Transfer to a cutting board and serve hot.
CHICKEN FLORENTINE IN PUFF PASTRY
While looking in the fridge to decide on something to make with chicken breast, I looked in the freezer and saw some pastry sheets and frozen spinach. My wife loves beef and salmon Wellington, so I thought why not chicken? It turned out excellent! Impress your friends with this one. Top with a Bearnaise or Hollandaise sauce.
Provided by L Glenn Harvey
Categories Chicken Main Dishes
Time 1h
Yield 3
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place spinach in a microwave-safe bowl. Cover and microwave on medium power for 6 minutes. Remove cover and stir. Remove to a strainer and let cool.
- While the spinach is cooking, butterfly the chicken without cutting all the way through. Whisk egg and water together in a small bowl. Unfold pastry sheet and cut down the folds to make 3 equal pieces.
- Melt butter in a large skillet over medium heat and add chicken. Saute until no longer pink in the center and the juices run clear, 2 to 3 minutes per side. Remove to a plate.
- Squeeze spinach to remove excess water. Combine spinach with garlic, lemon juice, mayonnaise, Parmesan cheese, thyme, salt, and pepper; mix well.
- Put 1/3 of the spinach mixture in each open chicken breast and top with a 1 slice of provolone cheese. Fold the top of each chicken breast in order to sandwich the spinach and cheese in between. Place each chicken breast on a piece of puff pastry; wrap the pastry around the breast and tuck underneath to seal. Transfer to the prepared baking sheet and brush with egg wash.
- Bake in the preheated oven until pastry is golden brown, about 30 minutes.
Nutrition Facts : Calories 827.8 calories, Carbohydrate 42.2 g, Cholesterol 175.4 mg, Fat 51.7 g, Fiber 4.2 g, Protein 48.9 g, SaturatedFat 17.4 g, Sodium 691.3 mg, Sugar 1.7 g
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