Spinach and Feta Crescent Rolls

rolls

This post is making me extremely depressed. I absolutely loveddddd these rolls when I made them a few months ago, and when I went back to the website to retrieve the recipe, it was gone! How dare they?! I feel deprived, betrayed, depressed…but this is what Google is for. I found the recipe on a different website, and I know it’s the right one because I do remember putting olives in the rolls, thinking it was a little odd, and then thanking the recipe because I was clearly in the wrong. Delicious appetizer!

Crescent Rolls with Feta & Spinach

Ingredients:

  • 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

Directions:

  • 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.)
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