Savory Spinach and Cheese Stuffed Crescent Rolls
A delightful spin on traditional crescent rolls, these savory treats are filled with a creamy blend of spinach and cheese, making them perfect for snacks or appetizers.
Servings: 8 pieces
Calories: 180kcal
Ingredients
Filling
- 1 cup frozen chopped spinach, thawed and squeezed dry Ensure spinach is well-drained to avoid soggy rolls.
- 1/2 cup cream cheese, softened Should be at a spreadable consistency.
- 1/2 cup shredded mozzarella cheese The gooier, the better.
- 2 tablespoons grated Parmesan cheese Brings a zingy flavor.
- 1/4 teaspoon garlic powder To elevate the savory notes.
- to taste Salt and pepper For seasoning.
Dough
- 1 can (8 count) refrigerated crescent roll dough Fluffy and ready to bake.
- 1 tablespoon melted butter For brushing on top.
- 1 tablespoon grated Parmesan For topping.
- to taste Cracked black pepper For additional flavor.
Instructions
Preparation
- Mix the thawed and well-drained spinach in a mixing bowl with the softened cream cheese, shredded mozzarella, grated Parmesan, garlic powder, salt, and pepper until creamy and well combined.
- Roll out the crescent dough triangles on a clean surface. For each triangle, add a generous spoonful of the creamy filling at the wide end.
- Roll each triangle up as you would a traditional crescent roll, tucking in the sides to enclose the filling securely.
- Place the rolled crescents on a parchment-lined baking sheet with space for the rolls to puff up.
- Brush the tops with melted butter and sprinkle each with grated Parmesan and a few cracks of black pepper.
Baking
- Bake in a preheated oven at 375°F (190°C) for 12–14 minutes, until golden brown.
- Allow to cool for a few minutes before serving warm.
Notes
These rolls can be frozen unbaked for up to 2 months. Best enjoyed fresh from the oven but can be reheated for fluffiness.