If you’re like me, there’s nothing like a warm, buttery, flaky, crescent roll fresh out of the oven that makes you give thanks to the food gods for such a beautiful creation. I have always had an affinity for crescent rolls, partially because of the buttery taste (don’t worry, I’m not as drastic as Paula Deen. Now she’s a true butter lover…until of recent, but let’s face it, she probably still indulges in a stick of butter when everyone’s asleep. It’s the truth, ok?) and partially due to the fact that they’re so versatile. I’m always looking for new ways to spice up classic ingredients, and I sure did find one this time!
Now, you can basically roll anything up in a crescent roll and call it day, but this one is at least somewhat on the healthy side. I liked the fact that it used both spinach and feta (my two favorite foods, blame my Greek friend for the latter) and that it all melded in with the crescent. Two or three of these make a great side with dinner, and also a quick bite to eat while on the go. I think this would work well as an appetizer during a dinner party too. I, however, found out that they don’t last very long either, since the next day there were only a few crescents left. Definitely going to slip this one into the good ol’ recipe box to make again for another day.
Spinach Crescent Rolls
adapted from Claire Bidwell Smith
Yields 16 crescents / Prep Time: 10 minutes / Bake Time: 10-15 minutes
2 tubes Pillsbury (or whatever brand) crescent rolls*, 8 ct
4 oz crumbled feta cheese
4 oz shredded mozzarella cheese
3 oz fresh baby spinach (about half of a pre-washed bag), chopped
2 oz black olives, finely diced (optional)
1 egg white, beaten
1/4 teaspoon red pepper flakes
dash salt and pepper
*One of the tubes I bought was garlic flavored crescents, really made a difference and definitely incorporated more flavor
1.) Preheat oven to 350. Begin by chopping the spinach and olives and putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set bowl aside.
2.) After unrolling the crescent dough and splitting them into triangles, spoon small mounds of the mixture onto the widest part of the dough. Roll ’em up and brush them with egg whites. For an added touch, shred a little extra mozzarella and sprinkle on top.
3.) Bake in the oven for 10 – 15 minutes or until golden brown.