Spinach and Cheese Souffle

This recipe can be easily modified to suit your taste. Other ingredients like bacon, artichokes, or other cheeses can be substituted.

16 ready to bake crescent rolls (reduced fat if desired)
4 eggs
5 oz spinach, frozen
2 tablespoons chopped red onion
2 tablespoons chopped bell pepper (any color)
1 tablespoon sun-dried tomatoes
2 tablespoons sour cream
1/2 cup grated mozzarella cheese
1/4 cup grated cheddar cheese
1/4 cup shaved parmesan cheese
1/2 teaspoon garlic
1/2 teaspoon red pepper flakes
Oven at 350 degrees

1. Combine frozen spinach, onions, bell peppers, and sun dried tomatoes in a medium microwave safe bowl.
2. Cover and microwave 2 minutes, to thaw spinach and lightly cook other ingredients.
3. In a separate microwave safe bowl beat four eggs. Set aside some of the egg mixture for the tops of the souffles.
4. Combine eggs with sour cream, mozzarella cheese, sharp cheese, garlic, and red pepper flakes and stir to combine.
5. Microwave egg mixture 3-4 minutes stirring every 30 seconds.
6. Combine vegetable and egg mixture.
7. Press the crescent roll dough seams together so you have four large rectangles.
8. Grease four small baking dishes and spread out the crescent roll dough, making sure the bottom is covered and there is enough dough to fold for the top.
9. Pour in the combined egg mixture evenly into the four baking dishes. Top with Parmesan cheese.
10. Fold over remaining crescent roll dough and brush with egg wash.
11. Bake in a brownie pan filled with 1/2 inch of water about 20-25 minutes. or when the top is lightly brown.