Crescent Roll Parmesan Spinach Rolls

Crescent roll shells hugging a creamy, garlicky spinach-Parmesan filling — these little golden rolls are exactly the kind of easy, crowd-pleasing appetizer that disappears fast. They come together in under 30 minutes, use just one can of crescent dough, and hit the comforting spot between flaky pastry and savory Italian flavors. Great for potlucks, weeknight snacks, or a quick party nibble when you want something homemade without fuss. For more ideas that pair well with spinach-forward bites, try this creamy gnocchi with spinach and feta for a full vegetarian spread.

Why you’ll love this dish

These Crescent Roll Parmesan Spinach Rolls are baked, not fried, so you get crisp, buttery edges with a soft, flavorful center. They’re the kind of recipe that’s:

• Fast: prep and bake in about half an hour.
• Kid-friendly: mild, cheesy filling that most kids will enjoy.
• Flexible: easy to tweak for dietary needs or to stretch into a main course.

"I made these for a family brunch and they vanished — flaky crescent dough, tangy Parmesan, and that garlicky kick. Simple but impressive." — home cook review

Why make them instead of ordering frozen appetizers? Because fresh filling and brushing each roll with butter gives a texture and depth of flavor store-bought versions can’t match. Plus, you control salt, garlic intensity, and add-ins.

The cooking process explained

Quick overview so you know what to expect: chop fresh spinach, mix with cheeses and garlic into a creamy filling, spoon onto pre-separated crescent triangles, roll up, brush with butter, and bake until golden. The dough bakes fast, so have everything ready before you unroll the can. If you want firmer, less moist rolls, either squeeze excess water from wilted spinach or briefly sauté it first — both options are covered below.

What you’ll need

• 1 (8 oz) can crescent roll dough (standard sheet of triangles)
• 2 cups fresh spinach, finely chopped (packed)
• 1 cup grated Parmesan cheese (freshly grated for best flavor)
• 1/2 cup cream cheese, softened
• 1 garlic clove, minced (or 1/2 tsp garlic powder)
• Salt and freshly ground black pepper, to taste
• Butter, melted, for brushing (about 1–2 tbsp)

Notes and substitutions:

• For a milder flavor, use half Parmesan and half mozzarella.
• If using frozen spinach, thaw completely and squeeze out all excess liquid before measuring 2 cups.
• To make them vegetarian (no animal rennet), use a vegetarian Parmesan or swap for nutritional yeast plus extra mozzarella.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a medium bowl, combine the chopped spinach, grated Parmesan, softened cream cheese, and minced garlic. Season with a pinch of salt and a few grinds of pepper. Mix until well blended and smooth. If the filling seems too loose, chill it 5–10 minutes to firm up.
3. Unroll the crescent dough and separate into triangles along the perforations. Lay them wide end toward you.
4. Place about 1 level tablespoon (or a heaping teaspoon if you like more filling) of the spinach mixture at the wider end of each triangle. Don’t overfill — leave a border so the dough seals.
5. Roll each triangle up from the wide end toward the point and place seam-side down on the prepared baking sheet, spacing them about 1 inch apart.
6. Brush the tops with melted butter for shine and extra flavor. (Optional: sprinkle a little extra Parmesan on top.)
7. Bake 12–15 minutes, or until the crescent dough is puffed and golden brown. Rotate the pan once if your oven runs hot on one side.
8. Let cool 2–3 minutes, then serve warm.

Simple timing tip: if you want a glossier finish, brush with an egg wash (1 beaten egg + 1 tsp water) instead of butter before baking.

Best ways to enjoy it

These rolls shine served warm as an appetizer or as part of a casual meal. Great pairing ideas:

• Serve with marinara or a garlic-yogurt dip for dunking.
• Add a crisp green salad and roasted tomatoes for a light supper.
• For a party board, include olives, cured meats, and sliced cheeses alongside these rolls.

If you’re assembling a larger spread, pair with heartier bites like Garlic Parmesan Cheeseburger Bombs for meat-eater-friendly options that balance the vegetarian rolls.

Storage and reheating tips

• Refrigerator: Cool completely and store in an airtight container for up to 3–4 days. Reheat in a 350°F (175°C) oven for 6–8 minutes or in an air fryer at 320°F (160°C) for 3–5 minutes to restore crispiness.
• Freezing: Bake fully, cool, and freeze in a single layer on a sheet until firm, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 350°F (175°C) for 12–15 minutes, or until heated through. You can also freeze unbaked rolls assembled on a tray, then transfer to a bag; bake from frozen adding a few extra minutes.
• Food safety: Always refrigerate within two hours of baking. If using fresh spinach, make sure it’s clean and dry to avoid excess moisture in the filling.

Pro chef tips

• Drain wet spinach: If you sauté or steam spinach before mixing, squeeze it in a clean towel to remove excess water. Extra moisture will make the dough soggy.
• Warm cream cheese slightly: Soft cream cheese blends more smoothly. Microwave for 10 seconds if needed.
• Even filling distribution: Use a small cookie scoop or teaspoon to portion filling consistently so all rolls bake evenly.
• Seal the seam: Press edges firmly and tuck the point under to prevent unrolling during baking.
• Watch the oven: Crescent dough browns fast — start checking at 10 minutes if your oven runs hot.

Flavor swaps

• Add-ins: Stir in 1/4 cup finely chopped sun-dried tomatoes, or 2 tbsp chopped fresh basil for brightness.
• Cheese shifts: Use sharp cheddar and a dash of smoked paprika for a different profile.
• Make it spicy: Add red pepper flakes or a teaspoon of harissa to the filling.
• Lower-fat: Use Neufchâtel or reduced-fat cream cheese and shave back on Parmesan.
• Vegan option: Use dairy-free cream cheese, nutritional yeast for cheesiness, and a vegan crescent dough if available.
• Make a party braid: Use a crescent roll sheet (if your brand offers it) to create a braided log with filling down the center for a showy appetizer.

Common questions

Q: How long does it take to make these from start to finish?
A: About 25–30 minutes total — 10 minutes prep and 12–15 minutes baking. If you sauté and cool spinach first, add 5–7 minutes.

Q: Can I use frozen spinach?
A: Yes. Thaw completely and press out as much moisture as possible before mixing into the filling to avoid soggy dough.

Q: Can I assemble these ahead of time?
A: You can assemble and keep covered in the fridge for up to 24 hours before baking. If you need to prep further ahead, freeze assembled unbaked rolls on a tray and transfer to a bag; bake from frozen, adding a few minutes to the bake time.

Q: Are these safe to make for guests if I’m using fresh spinach raw?
A: Yes — fresh spinach is safe when washed. If you bring spinach to a buffet, keep items at safe temperatures and discard leftovers after two hours at room temperature.

Q: Can I make these larger to serve as mini-sandwiches or sliders?
A: Use larger crescent triangles (some brands have larger sheets) or pair two triangles together. Increase filling proportionally and bake until the dough is fully golden and interior reaches the desired warmth.

If you want other easy, crowd-pleasing make-ahead bites or more spinach-forward recipes, I can suggest variations or a shopping list to take to the store.

Crescent Roll Parmesan Spinach Rolls

These baked crescent roll shells are filled with a creamy, garlicky spinach and Parmesan filling, offering a delicious appetizer that's ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Appetizer, Snack

Cuisine Italian

Servings 8 rolls

Calories 150 kcal

Ingredients

  

For the filling

• 2 cups fresh spinach, finely chopped (packed) If using frozen spinach, thaw and squeeze out excess liquid.
• 1 cup grated Parmesan cheese Freshly grated for best flavor.
• 1/2 cup cream cheese, softened Warm slightly for easier mixing.
• 1 clove garlic, minced Can substitute with 1/2 tsp garlic powder.
• Salt and freshly ground black pepper, to taste

For assembling

• 1 can crescent roll dough Standard sheet of triangles.
• 1-2 tbsp butter, melted For brushing.

Instructions

 

Preparation

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
• In a medium bowl, combine the chopped spinach, grated Parmesan, softened cream cheese, and minced garlic. Season with salt and pepper. Mix until well blended and smooth.
• If the filling seems too loose, chill for 5-10 minutes to firm up.

Assembly

• Unroll the crescent dough and separate into triangles.
• Place about 1 level tablespoon of the spinach mixture at the wide end of each triangle, leaving a border to seal.
• Roll each triangle from the wide end toward the point and place seam-side down on the prepared baking sheet.
• Brush the tops with melted butter.

Baking

• Bake for 12-15 minutes, or until puffed and golden brown.
• Let cool for 2-3 minutes before serving warm.

Notes

For a milder flavor, use half Parmesan and half mozzarella. If desired, add sun-dried tomatoes or fresh basil for variation. For a vegan option, use dairy-free cream cheese and nutritional yeast.

Keyword Appetizer, Crescent Roll, Easy Recipe, Parmesan, Spinach