Savory Spinach and Cheese Stuffed Crescent Rolls
Delicious and easy-to-make rolls filled with creamy spinach and cheese, perfect for gatherings or a cozy evening snack.
Servings: 8 rolls
Calories: 150kcal
Ingredients
Filling
- 1 cup frozen chopped spinach, thawed and squeezed dry Use fresh spinach if preferred.
- 1/2 cup cream cheese, softened Adds creaminess to the filling.
- 1/2 cup shredded mozzarella cheese Provides that melty texture.
- 2 tbsp grated Parmesan cheese Enhances the flavor profile.
- 1/4 tsp garlic powder Adds a savory note.
- to taste salt Essential for seasoning.
- to taste pepper Essential for seasoning.
Dough
- 1 can (8 count) refrigerated crescent roll dough The base for the rolls.
- 1 tbsp melted butter Helps the rolls brown beautifully.
- 1 tbsp grated Parmesan cheese (for topping) Adds flavor and crunch.
- to taste cracked black pepper For added spice.
Instructions
Preparation
- In a mixing bowl, blend together the spinach, softened cream cheese, shredded mozzarella, grated Parmesan, garlic powder, salt, and pepper until the mixture is creamy and well-combined.
- Open the can of refrigerated crescent roll dough and roll out the triangles on a clean surface.
- Take a spoonful of the spinach and cheese filling and place it at the wide end of each dough triangle.
- Carefully roll each triangle up, starting from the wide end and tucking in the sides slightly as you go.
- Place your filled crescent rolls on a parchment-lined baking sheet, spacing them out for even baking.
- Brush the tops of the rolls with melted butter, then sprinkle with grated Parmesan cheese and cracked black pepper.
- Preheat your oven to 375°F (190°C) and bake the rolls for 12-14 minutes, or until they are golden brown and puffed up beautifully.
- Let them cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze unbaked rolls. Possible variations include adding sun-dried tomatoes or different cheeses.