These crescent rolls are a hit. I have never seen appetizers disappear off a plate faster than these did. It was only a couple of minutes after putting them out when I realized that I hadn’t snapped a pic of them yet. I honestly had to scramble to pull enough of the crescent rolls together for a group shot. Every single person at our gathering was crazy about them – the next time I will make more, my friends!
Serve these crescent rolls warm and gooey, that’s the way to go. Make the filling in advance and just before the arrival of your guests, unroll the crescent rolls, fill them, pop them in the oven and serve them. Just back off them until you have served your guests! (Although you might have to try one for quality control purposes, you know what I’m sayin’.)
The kids loved them, the adults couldn’t get enough…yep they were a success. I used the Pillsbury crescent rolls for this one. I admit, I am not a big dough maker. That’s just not my forte. So, consider this semi-home made, with the emphasis on HOME MADE!
Enjoy them at your next gathering and let me know how they turned out.
Crescent Rolls with Feta & Spinach
- 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct.
- 4 oz. crumbled feta cheese
- 4 oz. shredded mozzarella cheese
- 3 oz. fresh baby spinach (about half of a pre-washed bag), chopped
- 2 oz. black olives, finely diced (optional)
- 1 egg white, beaten
- 1/4 tsp. red pepper flakes
- dash of salt and pepper
- Preheat the oven to 350 degrees.
- Chop the spinach and olives and put them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set the bowl aside.
- Unroll the crescent dough and divide into triangles.
- Using a spoon, place small heaps of the spinach mixture on the wide part of the dough triangle.
- Roll them up and place them on a greased cookie sheet.
- Brush them lightly with the egg white.
- Bake for 15 minutes or until golden brown.
- Serve immediately (they’re still good when they’re at room temp, but when they’re warm they’re out of this world good.)
Makes 16 rolls.
(Recipe by: Claire Bidwell Smith)
Share Your Thoughts:
Do you have an appetizer that moves faster than you can keep up with? Share it with me by either posting the recipe link in the comments, on my Facebook page, or simply drop me an email. With Holiday gatherings coming up, I would love to discover new party recipes!