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Spinach Dip Bites

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Ok, when I first saw this recipe I knew that I would change out the crescent roll dough for a healthier choice. Well I went looking for a better option. I looked at phyllo dough, puff pastry dough and regular biscuit dough. Not one of them has better nutrition to the crescent roll dough nutrition.

Let me show you what I found:

Crescent Roll Dough:

 

Crescent_Rolls_Butterflake

Phyllo Dough Nutrition:

phyllo dough

 

Puff Pastry Nutrition:

puff pastry

Now to get a correct understanding of the facts, the recipe tells you to open the dough roll and roll out the whole piece to approximately 8 x 12″, then cut into 24 squares. So to get a side by side comparison we need to make the nutrition facts for the whole container which would make it:

Whole roll nutrition facts:                      Then per serving as recipe uses – 24 pieces

Calories 800                                                   Calories               34

Fat 48 g                                                            Fat 2g

Sodium 1760 mg                                            Sodium 73 mg

Carbs 88 g                                                       Carbs 4 g

Protein 8                                                          Protein .3 g

By the above figures you will see that the crescent roll dough is the best choice for this recipe.

Spinach Dip Bites
Print Recipe
Servings Prep Time
24 individual cups 10 minutes
Cook Time Passive Time
17 minutes 10 minutes
Servings Prep Time
24 individual cups 10 minutes
Cook Time Passive Time
17 minutes 10 minutes
Spinach Dip Bites
Print Recipe
Servings Prep Time
24 individual cups 10 minutes
Cook Time Passive Time
17 minutes 10 minutes
Servings Prep Time
24 individual cups 10 minutes
Cook Time Passive Time
17 minutes 10 minutes
Ingredients
Servings: individual cups
Instructions
  1. 1. Preheat oven to 375.
  2. 2. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese. Blend in cream cheese and half of your mozzarella cheese. Season with Salt and pepper and set aside.
  3. 3. Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squared total.
  4. 4. Lightly grease a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)
  5. 5. Scoop one teaspoon of your spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.
  6. 6. Bake at 375 for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from tray. ENJOY!
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