3 Tbsp. thawed frozen spinach
3 Tbsp. minced artichoke hearts (frozen or canned)
2 tsp. minced onion
1 tsp. minced red bell pepper
2 Tbsp. milk
2 Tbsp. heavy cream
1 8-oz. tube Pillsbury Crescent Butter Flake Dough
1/4 cup shredded cheese
1/4 cup shredded Monterey Jack cheese
1 Tbsp. shredded Parmesan cheese
1/4 tsp. salt
1/4 cup shredded Asiago cheese
Preheat the oven to 375 degrees F.
Combine the spinach, artichoke hearts, onion, and red bell pepper in a small bowl. Add 2 tablespoons water, cover the bowl with plastic wrap, and poke a few holes in the plastic. Microwave on high for 3 minutes.
Beat 4 of the eggs. Mix in the milk, cream, cheddar cheese, Jack cheese, Parmesan, and salt. Stir in the spinach, artichoke, onion, and bell pepper.
Microwave the egg mixture for 30 seconds on high, and then stir it. Do this 4 to 5 more times or until you have a very runny scrambled egg mixture. This process will tighten up the eggs enough so that the dough won't sink into the eggs when it's folded over the top.
Unroll and separate the crescent dough into 4 portions. In other words, don't tear the dough along the perforations that make triangles. Instead, pinch the dough together along those diagonal perforations so that you have four rectangles of dough. Use some flour on the dough and roll across the width of each piece with a rolling pin so that the dough stretches out into a square that is approximately 6 inches by 6 inches.
Brush melted butter inside four 4-inch baking dishes or ramekins. Line each ramekin with the dough, then 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.
Beat the last egg in a small bowl, then brush beaten egg over the top of the dough in each ramekin.
Bake for 25 to 30 minutes, or until the dough is lightly browned. Remove from the oven and cool for 5 minutes, then carefully remove the soufflés from each ramekin and serve hot.
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.