Spinach Stuffed Crescent Rolls Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
• Mix spinach, artichoke hearts, cream cheese, mayonnaise, feta cheese, Parmesan cheese, and garlic together in a large bowl; season with salt and pepper.
• Remove rolls from each can and separate into 8 triangles for a total of 24. Place a heaping tablespoon spinach-cream cheese mixture on the wide end of each triangle. Roll up each triangle, starting at the wide end; fold the ends underneath and dredge in bread crumbs to coat. Place seam-side down on the prepared baking sheet.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Serve hot.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Put the spinach in a kitchen towel and wring very dry (to get about 1/2 cup dry spinach). Put the spinach into a large bowl, breaking up the clumps with your fingers. Add the cream cheese, feta, scallions, dill, Parmesan, lemon zest, 1/2 teaspoon salt and some black pepper. Mix well.
• Lightly flour your hands and work surface. Unroll the crescent dough and separate into triangles along the perforated lines. Put about a tablespoon of filling at the shortest end of a triangle, and roll. Place the roll, point-side down, on the prepared baking sheet, tucking in the ends to form a crescent shape. Repeat with the remaining triangles and filling, spacing the rolls at least 1 inch apart on the baking sheet.
• Brush the dough with the egg wash and bake until puffed and golden brown, about 12 minutes. Let the crescents cool on the baking sheet for a few minutes before transferring to a cooling rack. Serve warm or at room temperature.

Steps:

• Preheat oven to 350°F. Put spinach and olives in a large mixing bowl. Add feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set aside. Unroll the crescent dough and divide into triangles. Using a spoon, place small heaps of spinach mixture on the wide part of the dough triangle. Roll them up and place them on a greased cookie sheet. Brush lightly with the egg white. Bake 15 minutes or until golden brown. Serve immediately or at room temperature.

Steps:

• Spray medium skillet with nonstick cooking spray. Saute onion, mushrooms and garlic until onion is transparent.
• Remove from heat.
• Stir in spinach, ricotta, mozzarella, sour cream, salt, cayenne and nutmeg until throughly combined.
• Seperate crescent rolls.
• Place 3 tablespoons spinach mixture on wide end of each piece of dough.
• Roll up to form crescent.
• Place on nonstick baking sheet.
• Bake 20 minutes at 350.

Steps:

• Let cream cheese soften, you can speed this along by microwaving it carefully in 10 second intervals.
• Combine cream cheese, spinach, and garlic salt, Just be sure to mix well.
• Open crescent roll dough and separate the rolls, then spread about 1 tbsp of the mixture all over each triangle.
• Roll the triangles up, and bake according to the directions on the package (usually this will be on an ungreased cookie sheet at 375 for 11 to 13 minutes or until golden brown, although these are quite tasty if slightly "doughy").