Spinach Wrap Ups

These little flavor bombs are the appetizer that never makes it to halftime. Herb stuffing mix, spinach, sausage, and Parmesan get rolled into walnut-sized balls, wrapped in bacon, and baked until everything is crispy and golden.

The filling comes together fast. Melt the margarine into the stuffing, fold in the spinach, sausage, cheese, and eggs, then chill for an hour so the mixture firms up enough to shape. The chilling step is not optional if you want balls that hold together.

Bacon does what bacon always does: adds smoky, salty crunch to the outside while keeping the filling moist and juicy on the inside. Secure each one with a toothpick and let the oven do the rest.

Pro Tips

• Squeeze every drop of moisture from the cooked spinach before mixing. Wet spinach will make the filling too loose to shape.
• Cut each bacon strip into 4 pieces so you have enough to wrap each ball without overlap that won’t crisp up.
• Chill the shaped balls on a parchment-lined baking sheet for 15 minutes before baking for even crispier results.
• Make these ahead and freeze unbaked on a sheet pan. Bake straight from frozen, adding a few extra minutes to the cook time.