Description
Flaky crescent rolls stuffed with creamy spinach and melted cheese, baked until golden brown for an easy and delicious appetizer or snack.
Ingredients
- 1 package (8 oz) refrigerated crescent roll dough
- 10 oz frozen spinach, thawed and well drained
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 4 oz cream cheese, softened
- 1 garlic clove, minced
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 1 tablespoon melted butter
- 1 teaspoon dried parsley (optional)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper or lightly grease it.
- Thaw frozen spinach completely and squeeze out excess liquid thoroughly.
- In a bowl, combine spinach, mozzarella cheese, parmesan cheese, cream cheese, garlic, onion powder, salt, and black pepper until creamy and evenly mixed.
- Open the crescent roll dough and separate it into triangles.
- Place about 1 tablespoon of spinach filling onto the wide end of each dough triangle.
- Roll each triangle tightly toward the pointed end to enclose the filling.
- Arrange the rolls on the prepared baking sheet with space between each one.
- Brush the tops with melted butter and sprinkle with parsley if desired.
- Bake for 12 to 15 minutes, or until golden brown and puffed.
- Let cool slightly before serving warm.
Notes
- Drain spinach very well to prevent soggy rolls.
- Puff pastry can be substituted for a flakier texture.
- These rolls freeze well after baking for up to 2 months.
- Serve with marinara sauce, ranch dressing, or garlic dip.
- Feta, cheddar, or Monterey Jack cheese can be added for flavor variations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 180
- Sugar: 3g
- Sodium: 340mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
