Spinach Puffs

I love these little spinach puffs. They are tender balls of dough, filled with spinach and cheeses. They can be served on their own, or with honey mustard or a marinara sauce for dipping. We made a batch in cooking class the other night.

The holidays are a time to celebrate and spend time with friends and family. There are going to be parties. And food, lots of food. Time is often not on our side, though. I love recipes that taste great, but don’t take too much time to make- or can be made ahead. These Spinach Puffs do both. The dough can be mixed ahead and then just bake a few when you want them. You can also bake up a batch, then freeze them. Take out as many as you need and reheat in no time.

These tend to brown on the bottom very quickly. Bake them in the upper half of the oven.

Spinach Puffs

1 (10oz.) package frozen spinach, cooked and drained well

2 T. dried minced onion

2 eggs

½ c. shredded cheddar cheese

½ c. grated Parmesan cheese

½ c. ranch dressing

2 T. oil

¼ t. garlic powder

2 c. biscuit mix (Bisquick or Jiffy Mix)

Mix all ingredients and chill several hours or overnight. Roll into 1-inch balls and place 2-inches apart on a greased baking sheet. Bake in a 350-degree oven for 10-12 minutes. Makes about 60.