Spin off of Panera’s spinach and artichoke souffle.
I found a copy cat version of the ham and cheese and adapted to make the spinach and artichoke that I love!
1 sheet of puff pastry thawed
1/4 cup of heavy cream
1/2 cup of provolone
1/4 c and 4tbls of spinach and artichoke dip
Roll your well thawed puff pastry out on a floured board to be 12×12. Pre heat oven to 350. Whisk eggs, cream, parmesan, salt and pepper to taste. Stir in 1/4 c of provolone and 1/4c of the dip. Microwave for 30 seconds and stir. 4 times. Cut your puff pastry into 4 squares and fit into your baking cups. I bought paper cups. Divide your egg mixture into the 4 cups. Put 1 Tbsl of dip into the center of each cup and sprinkle the other 1/4c of cheese onto the 4 cups. Bake for 20-25m until brown.