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Categories:Viewed: 64 - Published at: 9 years ago
Ingredients
- 4 eggs, beaten
- 1 can condensed cream of mushroom soup
- 1 c. sharp Cheddar cold-pack cheese spread, at room temperature
- 2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained, chopped fine
- 1/2 c. chopped water chestnuts
- 1/4 c. finely chopped green onions
- 1 pkg. refrigerated crescent rolls
- 3 Tbsp. diced pimento (red peppers)
Method
- In large bowl combine eggs, soup and cheese spread.
- Stir in spinach, water chestnuts and green onions; mix well.
- Unroll crescent rolls, but do not separate.
- Press into bottom of 13 x 9-inch greased baking pan.
- Gently press seams together.
- Spread spinach mixture over dough.
- Top with pimento.
- Bake at 350° for 40 minutes or until knife inserted in center comes out clean.
- Let stand 10 minutes before cutting.
- Cut into 1 1/2-inch pieces. Serve hot.
- Makes 40 appetizers.
