Kronk’s Spinach Puffs

This past weekend, we had the most leisurely Sunday. We got to sleep in, have brunch, and just relax. The most active we were was a Wii Sports Battle. Best kind of days ever.

For brunch I made these scrumptious spinach puffs, loaded with cheese and ham.

While I was making them we starting quoting The Emperor’s New Grove, because why not, and naturally they had to be named after Kronk at that point.

The recipe was originally pulled from here, but I made several adjustments for what we had on hand that morning. The way I made them makes about four puffs (with a small amount left over for Parker’s bowl) and as you can see they are a decent size.



1 can of Crescents

2 Tbsp of melted unsalted butter

2 Tbsp of flour

1 cup of milk warmed

A pinch of salt

4 to 5 slices of a cooked ham, cubed

3 to 4 cups of spinach

1 cup of grated cheese (I prefer the taste of Monterrey Jack to Swiss)


Preheat the oven to 400 degrees and line a baking sheet with parchment paper

Unroll the dough and separate into four rectangles instead of eight triangles

Smooth out the perforated edges


Set the sheet aside while you prepare everything else

Using a wooden spoon, mix the melted butter, flour, and salt in a sauce pan over medium heat

Mix till it becomes a golden color and is well blended

Add the milk in slowly while stirring and scrapping at the bottom

Bring to a boil (about 7 to 10 minutes) and stir regularly

Once it boils reduce the heat to a simmer while it thickens (about 10 minutes)


Add your spinach and cook for 1 to 2 minutes


Add in the ham and cheese stirring till melted and blended together


Add one spoonful to each of the Crescents


Bring the corners to the center


Bake for 9 to 12 minutes


And then for a little bit of entertainment while cooking:


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