We are home riding out storm Irene and I decided to make a few meals this morning before we lost power. I started the morning with this Soufflé and it was a big hit.
I think next time I am going to try turkey sausage and peppers. This was a great way to start the morning with a cup of coffee.
Preheat oven to 375°F.
Lightly coat a medium sauté pan on medium/high heat and add onion for about 2 minutes then add in spinach. Turn spinach often and let wilt. Then add spinach and onion in a bowl. Add artichoke salt and pepper.
In a microwave safe bowl beat 4 eggs, milk and cheeses. Microwave mixture for 30 seconds, stir and do again 2 more times. This will tighten up the eggs so they won’t go through the crescent dough while baking.
Take a 9x6 1/2 baking dish and brush all sides with butter.
Unroll crescent dough but do not tear along perforations. You will need all of the dough except for 3 pieces. On a flour surface, roll out dough and press edges together (by pinching the edges) so it is all one piece. You will want it larger than your baking dish. Carefully put in baking dish with the remainder of the dough hanging off the edges.
Add egg mixture to your baking dish then gently fold the dough over the mixture.
Take an egg and beat in a small bowl and brush over the top of the dough and sprinkle with 1 tablespoon of Parmesan cheese.
Bake for 25-30 minutes or until dough becomes golden in color. Let cool for about 5 minutes, slice and serve.
NOTE: You can also use individual tart baking dishes or ramekins. When you bake them use a sheet pan under them.