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Post by ellise on Jul 21, 2005 5:54:07 GMT 10
Serves 6-8
1 10-ounce package frozen chopped spinach 1 1.4-ounce package dry vegetable soup mix 1 8-ounce carton low fat sour cream 1 3-ounce package low fat cream cheese 1 8-ounce can sliced water chestnuts, chopped 2 green onions, chopped 2 8-ounce cans crescent roll dough, divided 3 hard-cooked eggs, chopped
Preheat oven to 375° F. Thaw spinach and press to remove moisture. Blend together spinach, soup mix, sour cream, cream cheese, water chestnuts and green onions. On a greased baking sheet, spread out 1 can of crescent roll dough into 4 separate rectangles. Spread spinach mixture on top of rectangles, then sprinkle with chopped eggs and top with remaining 4 rectangles from second can of dough. Cut each rectangle in half and seal all edges with a fork.
Bake for 20-25 minutes or until golden brown. Serve warm as a vegetable side dish.
Nutritional analysis per serving: calories 305 protein 14 g carbs 39 g fat 10 g (4 g saturated, 6 g unsaturated) cholesterol 97 mg calcium 164 mg iron 3 mg sodium 866 mg.
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