1 hr 15
1 (17 1/4-ounce) package frozen puff pastry sheets, thawed
2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, finely chopped
3 cups chopped fresh spinach leaves
1/3 cup chopped sweetened dried cranberries
1/2 to 3/4 cup blue cheese crumbles
Heat oven to 400ºF.
Place 1 sheet thawed puff pastry onto cutting board. Cut into 16 rounds with 2-inch round cookie cutter. Place 1 inch apart onto ungreased baking sheets. Refrigerate 15 minutes until firm.
Cut halfway through chilled pastry rounds, using 1-inch round cookie cutter. Refrigerate 15 minutes until firm.
Repeat with second thawed pastry sheet.
Bake pastry rounds 8-10 minutes or until puffed and golden. Cool 10 minutes. Remove middle pre-cut top and half of soft center with tip of sharp knife.
Melt butter in 10-inch nonstick skillet over medium heat. Add onions; continue cooking 2-4 minutes or until crisply tender. Add spinach and dried cranberries. Continue cooking 45-60 seconds or until spinach is wilted. Remove from heat.
Place about 1 teaspoon spinach mixture into each pastry cup. Top with blue cheese. Continue baking 5 minutes or until cheese is softened. Serve warm.
For easy clean up, line baking sheets with parchment paper.
To make ahead, prepare puffs as directed except do not top with blue cheese. Cool completely; place into freezer container. Freeze. When ready to bake, heat oven to 400ºF. Do not thaw puffs. Place puffs onto baking sheet. Top with blue cheese; bake 5-8 minutes or until heated through and cheese is softened.