Accidentally dumping half a bottle of crushed red pepper flakes into your filling does not mean you have to start over.
It just means you are going to have to put up with [almost literally] breathing fire for the next week.
But seriously, I managed to salvage it. I’m sure I ended up with more than the intended 1 1/2 teaspoonful, but I did not end up imitating a dragon.
I originally intended to follow this recipe pretty strictly. Even before I left my room, I knew I was going to substitute greek yogurt for the sour cream. As I went down the stairs to the kitchen, I decided to add some broccoli for a little crunch. As I walked through the living room to the kitchen, I began to worry that I did not have any cream cheese. By the time I actually made it to the kitchen, it was all over.
Time to get creative.
The reason I am considering this a “Recipe in Progress” is because I would like to find a better, healthier recipe for the dough. No more crescent roll dough, with its high saturated and -gasp- trans fat content!
2 cups fresh, shredded spinach
1/4 c chopped fresh broccoli
3/4 c non-fat, plain greek yogurt
1 tsp garlic powder
1 tsp onion powder
1 1/2 tsp crushed red pepper flakes
salt and pepper to taste
1 can of crescent rolls (8 rolls)
Servings: 6 (2 cups = 1 serving)
Heat oven to 350oF. Lightly spray 12-cup muffin pan with olive oil. Lay out the crescent roll dough, and rip into 12 equal parts. Pat each piece of dough into the muffin cups. [Note: the dough will NOT reach the top of the muffin cups. These are petite broccoli spinach cups!]
Shred the spinach. [Note: If you don’t shred the spinach, the spinach leaves will be too big, and when you take a bite of the finished broccoli spinach cups, all of the filling will be pulled out. Sad.] In a pan lightly sprayed with olive oil, fry the shredded spinach and broccoli over high heat. [Note: this will not take long-only about 2 minutes. The broccoli will not be soft, but that’s good!] Put the spinach and broccoli in a bowl, and add greek yogurt and seasonings to taste. Fill each dough-lined muffin cup evenly with filling. [Note: there will not be much filling in each cup!]
Bake for 12 minutes. Enjoy!