- 2 (8 ounce) cans Pillsbury® refrigerated garlic butter crescent dinner rolls
- 1 (8 ounce) package cream cheese, softened
- 3 Eggland's Best eggs
- 1 small onion, chopped
- 1 (9 ounce) box Green Giant® frozen spinach, thawed, squeezed to drain
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 cup shredded mozzarella cheese
- Heat oven to 350 degrees F. Spray 16 (2 3/4×1 1/4-inch) muffin cups with CRISCO(R) Original No-Stick Cooking Spray.
- Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
- Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.