Rather than making crescent dough from scratch for the Spinach & Artichoke Baked Egg Soufflé that I cloned several years ago, I used Pillsbury Crescent Butter Flake Dough found in tubes in most markets. However, I have now discovered a better dough that duplicates the flakiness and slight sweetness of the original Panera Bread Baked Egg Soufflés that are so popular in the mornings at this 1,534-unit national sandwich chain. This time around we’re cloning the Spinach & Bacon Baked Egg Soufflé, and we’re doing it with a better premade dough: Pillsbury Big & Flaky Grands Crescent Dough. Also, I have streamlined the recipe here so that it does not require any precooking of the egg mixture. Just pour the filling into the crescent dough in a 5-inch ramekin, fold the dough over the top, add a piece of bacon on top, and bake.

4 slices bacon, cooked
5 large eggs
6 ounces (about 1½ cups) shredded medium cheddar cheese
¼ cup heavy cream
2 tablespoons minced frozen chopped spinach, thawed
¼ teaspoon salt
¼ teaspoon lemon juice
⅛ teaspoon garlic powder
2 drops Tabasco pepper sauce

1 12-ounce tube Pillsbury Big & Flaky Grands Crescent Dough

Cooking method

1-Preheat a convection oven to 350 degrees F (or conventional oven to 375 degrees F).

2-Mince 2 slices of cooked bacon (save the other 2 slices for later), then combine that with the rest of the filling ingredients in a medium bowl and beat with an electric mixer for 1 minute or until the filling begins to thicken.

3-Unroll the crescent dough and separate the dough into 4 portions. Do not tear the dough along the diagonal perforation. Instead, pinch the dough together there, giving you four solid rectangles of dough. Use a rolling pin to roll out the dough on a lightly floured surface, forming it into 4 squares.

Butter the inside of four 5-inch ramekins. Line the inside of each ramekin with the dough, being sure to leave the corners hanging over the edge of each ramekin. Pour even portions of filling into each ramekin (about ½ cup each). Carefully fold the corners over onto the filling and then place a half strip of cooked bacon on top of each.

5-Bake for 25 to 30 minutes or until brown. Let the soufflés cool for 5 to10 minutes before removing them from the ramekins. You can serve the soufflés right away or keep them warm in a low oven (200 degrees F) until you’re ready to serve.

Post a Comment