The recipe Biscuit Spinach Puffs

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Biscuit Spinach Puffs recipe is a meal that takes 12 minutes to make. If you enjoy for , you will like Biscuit Spinach Puffs!

Biscuit Spinach Puffs

Biscuit Spinach Puffs Recipe
Biscuit Spinach Puffs

I used tube biscuits from Fry's, but the next time I will use the lowfat ones I make. I did not realize they were so high in calories until I put the recipe in the calculator. EEEEK!

How Long Does Biscuit Spinach Puffs Recipe Take To Prepare?

Biscuit Spinach Puffs takes 30 minutes to prepare.


How Long Does Biscuit Spinach Puffs Recipe Take To Cook?

Biscuit Spinach Puffs takes 12 minutes to cook.


How Many Servings Does Biscuit Spinach Puffs Recipe Make?

Biscuit Spinach Puffs makes 16 servings.


What Are The Ingredients For Biscuit Spinach Puffs Recipe?

The ingredients for Biscuit Spinach Puffs are:

5 oz frozen chopped spinach, thawed, drained (this is half of bag)
2 cloves of garlic, minced or dehydrated, minced garlic
1/2 cup mozzarella cheese, low fat
1/4 cup feta cheese
3 T Parmesean cheese (I used reduced fat)
1/4 cup chopped onion (can add more if you want)
1/2 tsp dried basil (or fresh chopped)
1 tube Jumbo Wheat biscuits, cut in half (I got them at Frys, next time will lower calories and make my lowfat ones!)


How Do I Make Biscuit Spinach Puffs?

Here is how you make Biscuit Spinach Puffs:

Mix all ingredients together (be sure to drain spinach), except biscuits. Heat oven to 350 degrees. Roll out half biscuits into circles. I placed the mixer on the dough with small cookie scoop (like small ice cream one). Fold over dough and seal with a fork. Bake for about 12 minutes until done. Number of Servings: 16Recipe submitted by SparkPeople user KHDOESMK.


What's The Nutritional Info For Biscuit Spinach Puffs?

The nutritional information for Biscuit Spinach Puffs is:

  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 112.5
  • Total Fat: 4.8 g
  • Cholesterol: 4.5 mg
  • Sodium: 271.4 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 1.3 g
  • Protein: 3.5 g

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