Hi, everyone! I made it back from Argentina and Uruguay safe and sound and had an amazing, food-filled time there. Here I am with a delicious stew called cazuela:
Anyways. Lately the blog has come under a little fire from critics. "But Stacy!" they say. "I thought this blog was called Cooking for One, yet all I see are four lb. briskets and giant turkey roulades! Surely you don't mean to tell me you eat those yourself?"
Touche, critics. Though I wish I could eat them all myself, I have been preparing these recent recipes for my family while I am (TEMPORARILY!) living at home. It just seems selfish of me to Cook for One while my family salivates all around me.
So today, I will share with you my Stuffed Mediterranean Bites. While you may not necessarily be able to eat them all yourself in one sitting, they harken back to the ridiculously easy, low maintenance recipes that form the foundation of this blog's values. Because this is America, dammit, and sometimes we just want to rely on premade Pillsbury dough!
These bites are an incredibly easy appetizer or snack, are color appropriate for holiday parties (what with the red, green, and white) and have a delicious flavor similar to spanakopita with a fraction of the work.
- 1 package Pillsbury Crescent Dough. These are unbelievably fun to pop open.
- 1 box frozen chopped spinach
- 1/3 cup julienned sundried tomatoes packed in oil
- 1/3 cup feta cheese. I used the Mediterranean flavored, but plain is fine, too.
Preheat oven to 350 degrees and cover a large baking sheet with aluminum foil (easy clean-up!) Pop open your tube of Crescent Dough and giggle like a delighted schoolgirl.
Separate the dough into eight triangles along the pre-cut perforations and spread them out on the baking sheet.
Prepare the spinach according to the directions on the package. Put the spinach into a strainer or colander and use the back of a spoon (or your hands if you wanna get messy) to squeeze out all the excess liquid from the spinach. This will make the difference between toasty bites and soggy ones!
Put a thin layer of spinach on each triangle of dough. You don't want to overload the filling.
Depending on how finely chopped your sundried tomatoes are in the jar, you might want to just take some scissors and snip them into smaller bits before topping the spinach with them.
Sprinkle the triangles with the feta and loosely roll them up around the filling.
Pop them in the oven for 13-15 mins. or until the dough is puffed and golden and the feta is melty and delicious. Put them on a plate to cool and dig in!