Ingredients for Spinach Stuffed Crescent Rolls
- 1/2 cup chopped onion
- 1 cup sliced fresh mushrooms
- 2 cloves garlic, minced
- 10 ounces fresh spinach, chopped
- 15 ounces ricotta cheese
- 4 ounces shredded mozzarella cheese
- 1/4 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground nutmeg
- 1 (8 ounce) can refrigerated crescent dinner rolls
- nonstick cooking spray
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How to Make Spinach Stuffed Crescent Rolls
- Spray a medium skillet with nonstick cooking spray. Saute 1/2 cup chopped onion, 1 cup sliced mushrooms, and 2 cloves minced garlic until the onion is translucent (about 5-7 minutes).
- Remove the skillet from the heat.
- Stir in 10 oz fresh spinach (chopped), 15 oz ricotta cheese, 4 oz shredded mozzarella cheese, 1/4 cup sour cream, 1/2 teaspoon salt, 1/4 teaspoon cayenne pepper (or to taste), and 1/4 teaspoon nutmeg. Mix thoroughly until well combined.
- Separate the crescent roll dough (one 8 oz can).
- Place approximately 3 tablespoons of the spinach mixture onto the wide end of each crescent roll triangle.
- Roll up each crescent to form a crescent shape.
- Place the crescent rolls onto a nonstick baking sheet.
- Bake for 20 minutes at 350°F (175°C), or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
11g
Fat
17g
Carbs
6g
