|Toasty-warm stuffed crescent rolls|
InspirationClaire Bidwell Smith Windy City Crescent Rolls
I skipped the beaten egg white brushed on top since that's just to give it a pretty, glossy sheen. I also skipped the red pepper flakes since I didn't want to upset anybody's digestive tracts (older people, toddler, and someone with Crohn's disease).
Ingredientsmakes 16 rolls
- 4 oz crumbled feta cheese (I used tomato-basil flavor)
- 4 oz shredded mozzarella cheese
- 3 oz fresh baby spinach (about half of a pre-washed bag), chopped
- dash salt and pepper
- 2 tubes reduced-fat refrigerator crescent rolls, 8 ct
|Spinach, feta, and mozzarella mingling|
DirectionsPreheat the oven to 350 degrees.
Mix the first four ingredients together and place down the center of the crescent triangle. Roll up tight so the filling doesn't escape.
Bake for 15 minutes.
|Ready to roll!|
VerdictGood enough, but not impressive.
There were only two or three left out of the 16 I made, so I think they were pretty popular.
The filling was drier than I wanted since there was only cheese and spinach. Maybe that's because I used the reduced-fat crescent rolls. For the future wilt the spinach a bit and add some moisture, maybe with a bit of cottage cheese or plain Greek yogurt with some spices.
Decently tasty and easy enough to make up ahead of time. I think you could probably put them on a cookie sheet in the freezer and once they're frozen-solid, put them in a bag to pull out later.
|Ready for the hot oven.|
Some other variations
- leave out feta and make them spinach-artichoke
- bacon, chopped tomato, jarred roasted red pepper
- pesto and cheese
- chicken or ham with broccoli and cheese
- bacon, spinach, and tomato with cheddar