Description

These Savory Spinach and Cheese Stuffed Crescent Rolls are flaky on the outside, creamy on the inside, and absolutely delicious. Made with buttery crescent roll dough and a cheesy spinach filling, they’re perfect as appetizers, snack bites, or even a light meal. Whether you’re hosting brunch, planning game-day snacks, or just want something warm and comforting, these rolls are always a hit.

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Ingredients

Scale

For the Filling:

1 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
5 oz fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
½ tsp salt
¼ tsp ground black pepper
¼ tsp ground nutmeg (optional for extra flavor)
½ cup ricotta cheese
½ cup crumbled feta cheese
½ cup shredded mozzarella cheese

For the Crescent Rolls:

1 (8 oz) can refrigerated crescent roll dough (8 triangles)
1 egg, beaten (for egg wash)
1 tbsp sesame seeds or poppy seeds (optional for topping)

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Instructions

Step 1: Cook the Spinach Mixture

Heat olive oil in a skillet over medium heat.
Add chopped onion and sauté for 3–4 minutes until soft.
Stir in minced garlic and cook for another 30 seconds.
Add spinach, salt, pepper, and nutmeg. Cook until wilted and moisture is gone (about 3–5 minutes).
Remove from heat and let cool for 5 minutes.

Step 2: Prepare the Filling

In a large bowl, combine ricotta, feta, and mozzarella cheese.
Add the cooled spinach mixture and stir until evenly mixed and creamy.

Step 3: Fill the Crescent Dough

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll the crescent dough and separate it into 8 triangles.
Place about 1 tablespoon of the filling at the wide end of each triangle.
Roll up the triangles, starting from the wide end, and tuck the sides slightly to seal in the filling.
Arrange the rolls point-side down on the prepared baking sheet.

Step 4: Bake the Rolls

Brush the tops with the beaten egg for a golden, glossy finish.
Sprinkle with sesame seeds or poppy seeds, if desired.
Bake for 12–15 minutes or until golden brown and puffy.

Step 5: Cool and Serve

Let the rolls cool on the pan for 5 minutes before serving.
Serve warm or at room temperature with a dipping sauce of your choice.

Notes

Keep Dough Cold – Cold dough is easier to handle and rolls better.
Drain Spinach Well – Squeeze out extra moisture to avoid soggy centers.
Don’t Overfill – Too much filling can make the dough tear or leak.
Seal Edges – Press gently on the seams to hold the filling inside.
Add Fresh Herbs – Chopped parsley or dill adds a nice touch of freshness.