Spinach Squares

1 box (11 oz) pie crust mix
1/3 cup cold water
1 ½ cups frozen, chopped spinach (bag type not box)
1 ½ cups French Fried Onions
½ cup of crumbled, cooked bacon (about ½ lb.)
1 cup shredded Swiss cheese
1 cup sour cream
5 eggs
1 cup milk
1 Tbsp. Spicy Brown Mustard
½ tsp. salt
1/8 tsp. black pepper

Preheat oven to 450 degrees.  Line a 13x9x2” baking pan with foil; spray with nonstick cooking spray.  Combine pie crust mix and water in large bowl until moistened and crumbly.  Using a floured bottom measuring cup, press mixture firmly onto bottom of prepared pan.  Prick with fork.  Bake 20 minutes or until golden.  Reduce oven heat to 350 degrees.

Layer spinach, French Fried Onions, bacon and cheese over crust.  Combine sour cream, eggs, milk, mustard, salt and pepper in medium bowl.  Mix until well blended.  Pour over spinach layer.  Bake 30 minutes or until knife inserted in center comes out clean.  Let stand 10 minutes.  Cut into squares to serve.  Serves 8.

Comments:  This is actually a combination of two recipes that I found in a cookbook called Favorite Brand Name 3 Books in 1 – One-Dish; Slow Cooker; Casseroles.  It’s a wonderful cookbook.  The changes I made was to use a frozen pie crust.  I baked it in the hot oven until browned.  I then added the layers (bacon from another recipe).  Cut the eggs down to 4 and the milk down to ¾ cup, since the pie crust was smaller.  I baked it the same.  This dish was so good that I could have eaten the whole thing myself, but I didn’t and shared it with some of my friends.  Using the pie crust it cuts the servings down to 6.  This is a must try dish!

Pork with Mushroom, Onion and Spinach Sauce

4-5 boneless, lean pork chops

Salt & pepper to taste

2 tablespoons vegetable oil (or olive oil)

4 tablespoons butter (or substitute oil)

8 small can sliced mushrooms, drained

1 small to medium red onions , thinly sliced

3 garlic cloves , minced

1 cup chicken stock

1 tablespoon self rising flour

1/4 cup milk

2 cups baby spinach, tightly packed 

Season the pork chops generously on both sides with salt and pepper. In a large skillet, heat the vegetable oil. Gently place the pork chops into the skillet and cook over high heat for 5 minutes on each side. Do not disturb the pork chops while cooking so that a nice golden brown crust can form.  Carefully remove the pork chops from the skillet onto a large plate.  Add the butter, mushrooms, onion, and garlic to the skillet and stir fry over medium-high heat for about 5 minutes or until the onions are transparent.  In a medium bowl, whisk together the chicken stock and the flour until no clumps remain.  Add the chicken stock/flour mixture and milk to the skillet, and stir. Add the baby spinach and stir. Cover and continue cooking for 2-3 minutes, or until the baby spinach starts to wilt.  Add the pork chops back into the skillet and cover with the creamy mushroom-spinach sauce. Cover with a lid and cook for 2-3 minutes, or until the pork chops are fully cooked. Remove from heat. Serve warm, spooning the mushroom sauce over the pork chops.

Ground Beef & Spinach Quiche

1 pound ground beef

1 small onion

1 package frozen chopped spinach or 9 oz. fresh spinach

1 cup mayonnaise

1 cup milk

4 eggs

2 Tablespoons self rising flour

1/2 teaspoon salt

pepper to taste

1 cup shredded cheddar cheese
pie crust

Cook and drain the spinach. Use a spatula to press it against the sides of a colander and squeeze out most of the water.  Brown the ground beef and onion in a skillet. Drain any fat.  Stir in spinach.  In a large bowl, whisk together the mayonnaise, milk, eggs, flour, salt and pepper.  Stir in the cheese, spinach, beef and onions. Pour into two greased pie plates with or without crust.

Bake at 350 degrees for 35 minutes or until the center is set.

Comments:  This recipe called for 2 pie shells, making 2 pies.  I had one deep dish pie plate and used one roll-out shell making it a deeper dish.  With it being thicker I did have to cook it for about 45 minutes but boy was it worth it.  Just a bit of crust and a lot of the delicious filling.  This is a must try dish.

Cheesy Spinach Casserole

Total Time 60 min
Prep 15 min, Cook 45 min
Servings 8

2 10-ounce boxes frozen chopped spinach, press out liquid

¼ chopped onion

1 teaspoon olive oil

1 8-ounce package cottage cheese, low-fat 2%

½ cup feta cheese

½ cup Monterey jack cheese

2 eggs

1 teaspoon garlic powder

1 teaspoon seasoned salt or other spice mixture to taste

1 teaspoon lemon juice

2 tablespoons grated Parmesan cheese, hard (not the dried kind in a can)

Preheat oven to 350F.

Defrost spinach in the boxes or in a 2-quart casserole dish.
Fry chopped onions in oil until they are translucent and begin to soften.
Mix all ingredients except for the Parmesan cheese in the casserole dish. Sprinkle Parmesan on top.
Bake for 40-45 minutes or until knife inserted in the center comes out clean and cheese on top begins to brown. Let stand for 10 minutes.

Serve warm 

Comments:  I found this recipe on the Verywell Fed site and since I love spinach I had to give it a try.  I made 2 changes: I used a teaspoon of minced garlic and didn't add the lemon juice.  It turned out delicious and I can't believe how few calories it contains.  I baked mine in a pie plate which made it easy to divide into 8th's giving me as well as my food testers a nice serving to eat and really enjoy.

Nutrition Facts
Servings: 8
Amount per serving
Calories	117
% Daily Value*
Total Fat 7g	9%
Saturated Fat 4g	20%
Cholesterol 65mg	22%
Sodium 310mg	13%
Total Carbohydrate 4g	1%
Dietary Fiber 2g	7%
Total Sugars 2g
Includes 0g Added Sugars	0%
Protein 11g
Vitamin D 0mcg	0%
Calcium 230mg	18%
Iron 1mg	6%
Potassium 219mg	5%

Spinach Spaghetti Aglio e Olio

4 ounces dry spaghetti

4 garlic cloves, sliced

1/2 cup parsley leaves, minced

1 tablespoon oil

1/2 cup spinach leaves, minced

pinch red pepper flakes

Prepare and drain spaghetti according to package directions. Don't forget to salt your water and work on preparing the other ingredients while the spaghetti is on the stove.

Heat the olive oil in a medium skillet over medium heat. Add the garlic and red pepper flakes and sautee for about 2 minutes.

Add the cooked and drained spaghetti to the skillet and mix until incorporated with the oil and garlic. 

Add the parsley and spinach, stir until well combined. Let cook for another 2 minutes before turning off the heat and plating.

Comments:  I found this recipe online.  There were only 2 changes that I made.  One was to add 1/4 cup of half & half and the other was to add about 1/4 cup of Parmesan Cheese, adding both at the before the last 2 minutes of cooking at the end.  This is so good!  I took some over to one of my food testers and she loved it.  A delicious addition to this would be small shrimp!  Or maybe chicken.

Beef Spinach Casserole

1 pound ground beef

1 medium onion, chopped

2 garlic cloves, minced

1 can (4 ounces) mushroom stems and pieces, drained

1 teaspoon salt

1 teaspoon dried basil

1/4 teaspoon pepper

2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted

1 cup (8 ounces) sour cream

2 cups (8 ounces) shredded mozzarella cheese, divided

In a large skillet, cook beef, onion and garlic over medium heat until the meat is no longer pink; drain. Stir in the mushrooms, salt, basil and pepper. Add the spinach, soup and sour cream. Stir in half of the mozzarella cheese.

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15 minutes. Sprinkle with the remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

Weight Watchers Points 12 per serving

Comment:  This dish might not look tasty but believe me, it is!  The basil gives it a flavor that has you wanting another bite.  All of my food testers raved about it and ask that I make it again.

Green Spinach and Ham

1 pkg (12 oz.) frozen, chopped spinach, thawed & drained
1 pkg (8 oz.) Taste of Inspirations Cherrywood Smoked Boneless Ham Steak, cut into small pieces
1/4 cup chopped onion
1 cup shredded cheddar cheese
1/2 cup biscuit mix (or self rising flour)
1 cup small cottage cheese
1/4 cup milk
2 eggs

Preheat oven to 350 degrees.  Spray a 9 x 9 x 2 baking dish with cooking spray.  In a large bowl mix spinach, ham, onion and 1/2 cup of the cheese.  Pour into prepared baking dish.  Mix together biscuit mix (or flour), cottage cheese, milk and eggs.  This spoon over spinach mixture and spread evenly with the back of the spoon.  Bake 40-45 minutes or until a knife inserted in the center comes out clean.  Top with remaining 1/2 cup of cheddar cheese and bake another 5 minutes or until cheese melts.  Let stand 5 minutes before serving.

The idea for this recipe came from a cheezy ham and broccoli dish that I found in an older cookbook.  I made the change from broccoli to spinach, used regular cottage cheese instead of creamed and left out the red pepper.  It turned out delicious!  I've heard back from 2 of my food testers and they loved it.  The ham I used was some I found on sale at Food Lion.  I had never tried it before but it will now be a staple in my refrigerator.  The flavor is delicious and the price is good too.

Cream Spinach Roll-Up

1 Tube Crescent Dough Sheet
2 Tbsp. butter
3 Tbsp. self rising flour
1/4 cup Half and Half
4 oz. Soft Onion & Chive Cream Cheese
1 tsp. minced garlic
1 pkg (10 oz.) frozen chopped spinach, thawed and drained
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.  In a saucepan over medium low heat, melt the butter.  Add flour and stir until creamed together.  Slowly stir in cream and then cream cheese, increasing heat to medium.  Constantly whisk until the mixture becomes thick and smooth. Mix in garlic, spinach and Parmesan. Open Crescent Dough Sheet and spread it out on a piece of waxed paper sprayed with non-stick.  Spread the spinach mixture evenly over dough.  Slowly start rolling from the long side.  Place on cookie sheet covered with foil that has been sprayed with non-stick.  Bake 20 minutes or until dough starts to brown.  Sprinkle down the center with a little cheese and continue to bake until dough is golden brown.  Cool and slice.

Comments:  Yes, I guess you could say I'm on a spinach kick.   I ate at Boston Market and had my favorite dish - Creamed Spinach.  They make the best!  I had bought a roll of Crescent Dough 'Sheet' and wanted to find a really good recipe in which to use it.  The thought of the Creamed Spinach hit me as the perfect filling for this dough.  But... Boston Market won't give out their recipe.  But... there are copycats on line that are pretty good.  I found the recipe that sounded best and gave it a try.  I cut down most of the ingredients because I would be using it as a filling and wouldn't need quite as much and the recipe above is what I came up with.  Boy is this one good!  It makes a great dish or appetizer.  You can bet I'll be making this often.  I do think I'll increase the garlic to maybe 1 1/2 tsp. to give it even more flavor.   This is good hot or cold.

Spinach Pull Aparts

1 lb. frozen spinach, thawed & drained
1 pkg. garlic knots, sliced into 2 pieces each
1 cup Parmesan cheese, shredded
1/2 cup Pizza blend cheese
butter

Preheat oven to 425 degrees.  In the bottom of a non-stick dish or dish sprayed with non-stick spray, place arrange the garlic knots so they are touching but not tight.  Sprinkle with Parmesan cheese.  Evenly top with spinach.  Sprinkle with Pizza blend cheese.  Dot with butter.  Bake 5-10 minutes or until cheese has melted.

Comment:  I've had the thought of this dish floating around in my head for some time now and finally decided to give it a try.  My original thought was to use crescent roll bread but when I spotted the garlic knots I changed my mind.  This recipe is a 1st try and it will be my last or should I say only one.  This is soooooo good.  I'm serving it with wings but believe me, it's delicious by itself.  It's quick, easy, and so appealing to the eye.

Cheese Stuffed Shells with Spinach

10-12 large cheese stuffed shells
6 Brautwirst Sausages
1 jar Alfredo sauce
1 box spinach, thawed and drained
1 cup Italian blend cheese

Preheat oven to 375 degrees.  Remove the casings from the sausages.  In a large frying pan add the sausage and break it up.  Cook until completely cooked.  Add Alfredo and spinach.  Fold in.  Spray a 9 x 12 x 2 baking dish with non-stick spray.  Place the shells in the bottom of the dish.  Evenly pour the sauce mix over the shells covering completely.  Sprinkle with cheese.  Bake 30-40 minutes or until bubbling in the center.  Serves 6-8

Comment:  This dish came out delicious and it can be made with many meat variations.  You can use ground beef and even Polish sausages.  You can also change the sauce to spaghetti sauce.  You can add onions and peppers cooking them with the sausage.  And even change the cheese flavor.  So good, so simple and quick

Cheesy Spinach Bundles

1 pkg. (10 oz. frozen chopped spinach, thawed, well-drained
1/2 cup shredded Mozzarella cheese
1/3 cup Parmesan cheese
1/4 chives & onion cream cheese spread
1 egg, separated
1 can (8 oz.) refrigerated crescent dinner rolls

Preheat oven to 375 degrees.  In a bowl mix spinach, Mozzarella, Parmesan, cream cheese and egg yolk.  Separate crescent dough into 8 triangles.  Cut each triangle diagonally in half.  Lay out on a baking dish lined with foil and sprayed with non-stick.  Evenly spread the spinach mixture onto each.  Bring the corners of the dough to the center over the filling, overlapping ends and pinch together to seal.  Beat egg white and lightly brush over bundles.  Bake 12-15 minutes or until golden brown.

Comment:  This is a Kraft Cheese recipe that I spotted and had to try.  Of course I made changes!  I used 3/4 cup of the Mozzarella cheese and 1/4 cup of Seasoned Parmesan cheese, the kind you sprinkle over spaghetti.  I didn't have the chives & onion cream cheese but did have a block of plain so I put about 1/4 cup into the microwave for about 20 seconds and added 2 small finely chopped green onions, tops and bulbs.  I wasn't sure how they meant to cut the crescent rolls so I just cut them in half and pressed them out on the baking sheet allowing me to have enough to bring up over the spinach mix.  Also, the recipe called for 1 Tbsp. in each but I ended up with a bit left over so I divided it evenly among the crescents.  This is one heck of a dish.  I honestly think I could have eaten at least half of them but I didn't.  I shared with my testers.  Almost forgot - After the egg wash I sprinkled each bundle with a small amount of Colby cheese.

San Francisco Scramble

4 eggs

1 cup leafy spinach

1 cup sliced mushrooms

1/2 cup shredded sharp cheese

2 sausage patties, cut into pieces 

Sauté mushrooms in olive oil, add in sausage until brown. Add spinach. 

Crack eggs in bowl, add a splash of milk and pinch of onion salt (or seasoning of your choice) - stir.

Add egg mix to skillet. Sprinkle cheese all over and serve.

Comments:  This recipe was sent to me to post along with my review for The Angel Solution by John Stipa.  As soon as I saw it I knew I had to make it!  Author John Stipa called it San Francisco Scramble and I call it Delicious.  Now, you all know that I have to make a change here and there but with this recipe I didn't really change any of the ingredients I just increased them so I could feed 6.  I used 6 eggs, 1 frozen package of chopped spinach (thawed & liquid squeezed out), 1 lb. Jimmy Dean sausage, crumbled and cooked.  I lied, I did make one addition and that was by adding a big spoon full of Sabra's Spinach Parmesan Greek Yogurt Dip.  This dish is totally one of the best!

Spinach 'Burgers'

1 bag (12 oz.) thawed, well drained chopped spinach
2 egg whites
1 whole egg
1/4 cup diced onion
1/2 cup shredded cheese
1/2 cup bread crumbs
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. garlic powder

Mix all ingredients in a bowl.  Shape into patties and cook over medium high heat in a non-stick skillet with a small amount of cooking spray.  Patties are done when they are golden and firm. (about 4-6 minutes).

Comment:  I found this recipe on a site titled The Village Cook and boy is it great!  I made just a couple changes.  I used 2 whole eggs instead of the 2 whites and 1 whole.  I used Seasoned Panko bread crumbs, which don't bind as well as regular so I increased the amount to 3/4 cup allowing the mixture to sit for about 10 minutes.  Plus I browned the patties quickly on each side and the placed in the toaster oven to complete cooking (about 5 minutes).  This gave me 12 patties which were wonderful!  I gave some to 3 of my testers and the 1st words out of their mouths was OMGoodness!  I had 2 left over, which had gotten cold and decided to heat them up and eat later that day.  Before heating I took a bite and it did't need heating at all!  So good.

Spinach Quiche

1 3-ounce package cream cheese, room temperature
1/3 cup half and half
3 eggs
1 10-ounce package frozen chopped spinach, thawed and drained
1/2 cup grated cheddar
1/4 cup grated Parmesan
4 to 6 green onions, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 pie crust


Preheat oven to 425°. Beat cream cheese in medium bowl until smooth. Gradually beat in half and half and eggs. Mix in remaining ingredients. Pour mixture into prepared crust. Bake until crust is golden brown and filling is set, about 25 minutes. Cool 10 minutes before serving.

Comments:  This is a recipe that I found online.  I love Spinach Quiche and out of all that I found listed this one looked perfect for me.  You can substitute milk for the half and half, gruyere for the cheddar and 1/2 cup finely diced red and white onions or shallots work well too.  This turned out delicious!

Spinach & Bacon Quiche

(10-oz) pkg. frozen chopped spinach, thawed
4 large eggs, lightly beaten
1 1/2 cups half and half
1 pkg. (1.8-oz.) leek soup mix
1/4 tsp. pepper
10 bacon slices, cooked and crumbled
1/2 cup (2 oz.) shredded sharp Cheddar cheese
1/2 cup (2 oz.) shredded mozzarella cheese
1 unbaked (9") frozen deep-dish pastry shell to be prepared according to package directions

Preheat oven to 375 degrees.  Drain spinach well, pressing between layers of paper towels.  Whisk together eggs and next 3 ingredients. Stir in spinach, bacon, and cheeses. Pour mixture into frozen pastry shell; place on a baking sheet.  Bake for 40 to 45 minutes.

Comments:  This dish was a really big hit with my food testers as well as myself.  The combination of the spinach and bacon with the leek soup made a combination that was perfect.  The only change I really made was to use an Italian blend of cheeses and I also used 2 shallow pie shells instead of 1 deep.

The Anything Frittata

8  eggs

1/2  cup milk

1  teaspoon dried herb (such as basil, oregano, or Italian seasoning), crushed, or 1/2 teaspoon dried rosemary or dried thyme, crushed

1/2  teaspoon salt

1/4  teaspoon black pepper

2  tablespoons butter, margarine, or vegetable oil

3/4  cup cut up vegetables (such as chopped sweet pepper, chopped onion, chopped carrot, sliced mushrooms, chopped zucchini or yellow summer squash, chopped potato, corn, cut green beans, broccoli florets, and/or chopped, seeded tomato)

3/4  cup chopped cooked meat (such as ham, chicken, beef, pork, or turkey) or crumbled, crisp-cooked bacon or turkey bacon

Salt

Black pepper

1/2  cup shredded cheese (such as cheddar, Swiss, Monterey Jack, Parmesan, mozzarella, or Havarti)

Step 1

Preheat broiler. In a bowl whisk together eggs, milk, herb, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper; set aside.

Step 2

In a large broiler proof skillet, heat butter over medium heat. Add vegetables; cook and stir for about 3 minutes or until crisp-tender. Stir in cooked meat; cook and stir for another 1 to 2 minutes or until heated through. Season mixture with additional salt and black pepper.

Step 3

Pour egg mixture over the vegetable-meat mixture in the skillet. Cook over medium heat. As the egg mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg mixture is almost set (surface with be moist). Reduce heat as necessary to prevent overcooking. Sprinkle with cheese.

Step 4

Broil 4 to 5 inches from the heat for 1 to 3 minutes or until top is set and cheese is melted.

Comments:  This is actually a recipe from a Diabetic site called Fit2Me.  I followed this recipe almost to the letter.  For my veggies I used a frozen package of spinach that I thawed and drained, 1/2 cup of onions and for my meat I used pre-cooked bacon.  The only think I did different was my method of cooking.  I put my pan in a 350 degree oven and let the eggs set, removed the pan and sprinkled it with cheese.  Placed it back into the hot oven and turned the heat off.  The oven was hot enough to melt the cheese.  The cooking time will depend on the size of the pan you're using.  This dish, to me, ended up more like a Quiche which was just fine.  My food testers all loved it and were sorry they didn't have more!  It's not only a healthy diet for diabetics but one of the most tasty I've had in a long time.

Spinach Bread - recipe from 1983 cookbook

1/4 cup butter or margarine, cut into chunks
1 cup flour
1 tsp. salt
1 tsp. baking powder
2 eggs
1 cup milk
2 cups Monterey Jack or Muenster cheese, grated
1 pkg (10 oz.) spinach, thawed, chopped and drained

Preheat oven to 375 degrees.  Place butter in a 9 x 13 x 2 baking dish.  Place in oven while it preheats allowing it to melt.  In a large bowl combine flour, salt, baking powder, eggs, milk, cheese and spinach.  Pour and evenly spread over melted butter.  Bake 30-35 minutes.  Cool 5 minutes before cutting into squares.

Comment:  I found this recipe in a cookbook copyright 1983.  The recipe was so simple that I had to give it a try.  WHOW!  This is not only easy but it's also delicious.  It's a recipe that I will be making again and it's also one that I'm going to play with.  I bet it would be good with squash or broccoli or cauliflower.  Can't wait to try.  I will tell you the one problem I've found with this dish... if you taste it while hot you'll have a hard time walking away from it even if you're not a spinach lover.

Italian Beef and Spinach Casserole

3 cups medium noodles
1 lb. ground beef
1 jar (18 oz.) spaghetti sauce
1 pkg. frozen spinach, thawed and drained
1/2 tsp. garlic powder
1 cup sour cream
1 pkg. (8 oz.) cream cheese
1/2 cup milk
1/3 cup chopped onion (1 small)
1 cup shredded cheese

Spray a 9 x 13 casserole dish with non-stick spray.  Cook noodles according to package.  Drain and set aside.  In a large skillet brown ground beef.  Drain off fat.  Stir in spaghetti sauce and garlic.  Bring to a boil then reduce heat to simmer.  Cook uncovered for 5 minutes.  In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth.  Stir in milk and onion.  In the casserole dish layer noodles, spinach, cream cheese mixture and meat mixture.  . 

Preheat oven to 350 degrees.  Cover casserole and bake about 45 minutes or until bubbly inside.  Uncover, sprinkle with cheese. Bake another 10 minutes or until cheese is melted.  Let stand for 10 minutes before serving.  Great with a salad and garlic toast or garlic knots.

Comment:  This dish started out as a recipe I found online but ended up being changed quite a bit.  It was supposed to be layered with noodles, meat, spinach, cream cheese, noodles, and again meat.  I made it simple by making each one layer instead of two.  I also used a jar of spaghetti sauce (your choice of flavors) instead of all the cooked onions, tomatoes, peppers, etc.  I do know one thing.  This is easy to make and it sure came out good.  I think next time I may add some Italian sausage or use spaghetti sauce that has Italian sausage as one of it's ingredients.

Spinach & Bacon Quiche

1 pkg. (9 oz.) fresh baby spinach (or 1 pkg. 10 oz. frozen chopped, thawed)
2 cups Kraft Shredded Colby (or Sharp Cheddar Cheese)
2 Tbsp. flour
2 eggs, beaten
6 slices bacon, cooked and crumbled
1/2 cup ricotta cheese
salt & pepper to taste

1 9" Pillsbury pie shell

Preheat oven to 350 degrees.  Wash spinach, shake off water and place in a pan.  Cook on med. high using tongs to turn and toss spinach as it wilts.  When wilted drain, cut up with kitchen scissors and press water out.  (If using frozen, place in strainer and press water out.)  In a large bowl toss flour with cheese.  Add eggs, bacon, ricotta, salt and pepper.  Pour into pie shell.  Bake 1 hr. or until knife inserted in center comes out clean.  Serves 4-6.

Comments:  OH MY!  I could have eaten half this by myself.  I found the recipe on Kraft's site and did make a couple of adjustments.  The 1st was to use fresh baby spinach instead of the frozen.  Next I added 3 more slices of bacon.  I used colby cheese instead of cheddar.  And last I added the 1/2 cup of ricotta cheese. This turned out so good.  This couldn't get any better!  

Comment from Food Tester Carol:  This dish was so good that it will get me on the quiche-making bandwagon again!  It's a simple, quick way to prepare a main dish for a meal and a great way to enjoy how well the bacon and spinach complement each other.

Spinach & Meat Rollups

1 pkg. (4.5oz.) Genoa Salami, thin sliced
1 pkg (12 oz.) Spinach Dip
1 tube Pizza Crust, thin style
cheese

Preheat oven to 350 degrees. Line a cookie sheet with foil and spray with non-stick spray. Roll out crust on the foil. Evenly spread spinach dip over crust. Evenly lay salami over dip. Carefully roll crust creating a jelly roll. Bake 20-25 minutes. Serves 4

I've had this idea rolling around in my head for several days. When I served it to my food testers at our Sunday morning coffee I wasn't sure how it would go over since it wasn't a breakfast dish. They all loved it. Just goes to show you that you don't have to serve just bacon and eggs for breakfast. Changes - use beef, chicken, ham, etc., in place of the salami. Just make sure it's finely sliced. Use pepperoni and top the finished dish with a spoon full of pizza sauce. If you use beef top the finished dish with a spoon full of salsa and sour cream. Or brush the baked dish with butter, sprinkle with shredded cheese and heat long enough to melt the cheese. The meat and spinach dip I used was found in the deli dept. of the grocery store. The crust was found in the refrigerator dept. with the canned biscuits.