Cheesy Spinach-Stuffed Crescents

Cheesy Spinach-Stuffed Crescents


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These bite-sized pastries are a twist on the classic dip and make a great appetizer or dinner side! Add artichoke hearts and top with Parmesan cheese for an even better pastry!

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Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

8 servings


  • 2 (8 oz.) cans crescent rolls
  • 1 (8 oz.) pkg. cream cheese
  • 1 (9 oz.) chopped spinach
  • 1 egg, well beaten
  • 1 C. mozzarella cheese

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Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
In a bowl, mix the cream cheese, mozzarella cheese, and salt and pepper to taste. Stir in the chopped spinach.

Separate both cans into 16 triangles. Place 1 ts[. filling on the wide end of each triangle. Brush the edges of the dough with some beaten egg. Wrap the bottom corners of each crescent inward and roll up dough to enclose the filing. Put on a baking sheet. Brush the tops with remaining beaten egg.

Bake for 12 to 15 minutes.

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