Spinach Artichoke Soufflés (Panera Style)

Serves 4 | modified from ABC News

8 oz. crescent dinner rolls (Pillsbury refrigerated)

melted butter or shortening

1 Tbs. olive oil

¼ cup spinach (frozen, thawed)

¼ cup artichoke hearts (minced)

2 Tbs onions (minced)

¼ tsp red pepper flakes

6 eggs

3 Tbs milk

3 Tbs heavy cream

¼ cup shredded cheddar cheese

¼ cup shredded monterey jack cheese

2-3 Tbs parmesan cheese (shredded)

¼ tsp salt

¼ cup asiago cheese (shredded)

1. Preheat oven to 375*.

2. Unroll and separate the crescent dough into 4 rectangles. Pinch the dough together along those diagonal perforations. Roll across the width of the rectangle with a rolling pin so that each piece of dough stretches out into a square that is approximately 6 inches by 6 inches.

3. Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough.

4. Combine oil, spinach, artichoke hearts, onion, and red pepper in skillet and sauté until onions are tender.

5. Beat eggs, milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Pour on top of spinach and artichoke mixture in skillet. Cook until just beginning to set, using a spatula to stir and keep the bottom from overcooking. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over.

6. Spoon equal amounts of egg mixture into each ramekin. Sprinkle 1 tablespoon of asiago cheese on top of the egg mixture in each ramekin, and then gently fold the dough over the mixture.

7. Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.

8. Bake for 25 to 30 minutes or until dough is brown. Remove from oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.

Notes: You can make the spinach and bacon version of this dish by substituting 4 pieces of cooked and crumbled bacon for the artichoke hearts. Simply leave the artichoke out of the recipe above, and then add the bacon to the egg mixture before you microwave it. If you'd like to make bigger soufflés, double up on all the filling ingredients, and bake the soufflés in 6-inch ramekins. You will also have to extend the baking time by 5 minutes.