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.
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.