Spinach Cheese Bites Recipe Using Homemade Crescent Dough

I have made this Spinach Cheese Bites with Homemade Crescent Dough twice this week for us and to welcome kiddos friends who came for play date. Since they are on Holiday break keeping them busy with friends, parties and obviously food. So I made the dough in bulk and frozen it. I have recently posted two versions of the homemade dough If you missed it out do check it HERE. And whenever needed thaw the dough and use according to the recipe needs. Also my younger one is not a spinach lover so something in this mini form attracts him to taste few at least. Of course he liked it 🙂

Ingredients for the Filling

4 oz of fresh or frozen Spinach, I use organic mix of Spinach and Kale
5 Oz Cream Cheese, softened
2 Tbsp Sour Cream or Hung Curd or Ricotta Cheese
1/3 Cup Sharp Cheddar or Provolone Cheese
1/2 Cup English Cheddar Cheese or Pepper Jack Cheese
Spiced Salt – 2 tsp
Chopped Capsicum – 1.5 Tbsp
Bread Crumbs- 2 Tbsp

For Brushing over Cheese Bites

Melted Butter – 2 Tbsp
Optional Italian Herb Mix – 2 tsp
Spiced Salt – 1 tsp
Parmesan Cheese powder – 2 tsp
And
1 can Store Bought Crescent Dough Sheet or Homemade Crescent Dough

Yields – 24 Mini Bites as shown in the picture

How to prepare the filling

• I have used fresh organic spinach and kale (pic 1), so chopped (pic 2) and wilted.
• Drain excess water from it.

• In medium bowl, beat cream cheese and curd or ricotta cheese with electric mixer on medium speed until well blended.
• Stir in spinach, capsicum , spiced salt and bread crumbs (pic 3) until well blended.
• Shred the cheese (pic 4) and add it to the mixture (pic 5), keep ready.

How to make Spinach Cheese Bites

• Preheat the oven to 375°F.
• If the muffin pan is non-stick no need to grease otherwise lightly spray mini muffin cups with oil or melted butter.
• Roll homemade dough to 12 X 8 or Unroll 1 store bought dough sheet; press into 12×8-inch rectangle.
• If the dough is so pliable you can freeze it for 5 – 10 minutes to work with.
• Cut dough sheet into 24 squares as shown in picture  1 below.
• Press 1 square in bottom and up side of each mini muffin cup 2 & 3.
• Spoon 1 rounded tablespoon of spinach mixture into each cup as shown in picture 4.

Will be updating step by step pictures shortly 🙂

• Repeat with remaining dough sheet and filling.
• Apply herb mix over the sides of each unbaked spinach cheese bites.
• Freeze them for 15 minutes at least before baking them.
• Bake 8 to 12 minutes or until edges of dough are golden brown.
• Immediately remove from pan to serving platter.
• Apply some herb mix when they are warm and Serve immediately.

Notes

1. The recipe for homemade crescent dough with 2 cups of All-Purpose Flour yields 36 mini bites as shown here, so do prepare accordingly.
2. You can make the dough, filling ahead of time, arrange everything in a pan, freeze for a while.
3. Then pack it in zip lock again freeze it till you need.
4. Don’t need to thaw the assembled bites and whenever you need just bake in preheated oven as directly from the freezer.
5. For more dough storing tips, do refer HERE.

Recipe Card

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Spinach Cheese Mini Bites

Prep Time

20 mins

Cook Time

15 mins

Resting Time

15 mins

Total Time

35 mins

 

Servings: 24 Mini Bites

Author: Sangeetha Priya

Ingredients

Ingredients for the Filling

• 4 oz of fresh or frozen Spinach I use organic mix of Spinach and Kale
• 5 Oz Cream Cheese softened
• 2 Tbsp Sour Cream or Hung Curd or Ricotta Cheese
• 1/3 Cup Sharp Cheddar or Provolone Cheese
• 1/2 Cup English Cheddar Cheese or Pepper Jack Cheese
• Spiced Salt - 2 tsp
• Chopped Capsicum - 1.5 Tbsp
• Bread Crumbs- 2 Tbsp

For Brushing over Cheese Bites

• Melted Butter - 2 Tbsp
• Optional Italian Herb Mix - 2 tsp
• Spiced Salt - 1 tsp
• Parmesan Cheese powder - 2 tsp
• And

1 can Store Bought Crescent Dough Sheet or Homemade Crescent Dough

Instructions

How to prepare the filling

1. I have used fresh organic spinach and kale, so chopped and wilted.
2. Drain excess water from it.
3. In medium bowl, beat cream cheese and curd or ricotta cheese with electric mixer on medium speed until well blended.
4. Stir in spinach, shredded cheese and capsicum, spiced salt and bread crumbs until well blended.

How to make Spinach Cheese Bites

1. Preheat the oven to 375°F.
2. If the muffin pan is non-stick no need to grease otherwise lightly spray mini muffin cups with oil or melted butter.
3. Roll homemade dough to 12 X 8 or Unroll 1 store bought dough sheet; press into 12x8-inch rectangle.
4. If the dough is so pliable you can freeze it for 5 - 10 minutes to work with.
5. Cut dough sheet into 24 squares as shown in picture below.
6. Press 1 square in bottom and up side of each mini muffin cup.
7. Spoon 1 rounded tablespoon of spinach mixture into each cup as shown.
8. Repeat with remaining dough sheet and filling.
9. Apply herb mix over the sides of each unbaked spinach cheese bites.
10. Freeze them for 15 minutes at least before baking them.
11. Bake 8 to 12 minutes or until edges of dough are golden brown.
12. Immediately remove from pan to serving platter.
13. Apply some herb mix when they are warm and Serve immediately.

Recipe Notes

1. The recipe for homemade crescent dough with 2 cups of All-Purpose Flour yields 36 mini bites as shown here, so do prepare accordingly.
2. You can make the dough, filling ahead of time, arrange everything in a pan, freeze for a while.
3. Then pack it in zip lock again freeze it till you need.
4. Don't need to thaw the assembled bites and whenever you need just bake in preheated oven as directly from the freezer.
5. For more dough storing tips, do refer HERE.