Can I use fresh spinach instead of frozen?

Absolutely! You'll need about 1 pound of fresh spinach. Cook it down in a skillet until wilted, let it cool, then squeeze out the moisture and chop it up. The flavor will be a bit brighter with fresh spinach.

My spinach mixture seems too wet. What should I do?

If your mixture seems too wet even after thoroughly draining the spinach, add an extra tablespoon or two of parmesan cheese. It will help absorb excess moisture and add more flavor.

Can I prepare these ahead of time and bake later?

Yes, you can assemble the rolls up to 8 hours ahead and refrigerate them covered. Add about 2 minutes to the baking time if cooking straight from the refrigerator, and brush with egg wash just before baking.

I don't have crescent rolls. What else can I use?

Puff pastry makes a fantastic substitute! Cut it into triangular shapes similar to crescent roll size. Alternatively, you could use pizza dough cut into small rectangles, though the texture will be different.

Spinach Rolls Recipe - Evelynseats

Name: Spinach Rolls Recipe
Prep time: 6 min
Cook time: 14 min
Total time: 20 min
Cuisine: American
Ingredients: 10 oz frozen spinach, thawed, drained, and chopped; 1/2 cup shredded mozzarella cheese; 1/2 cup grated parmesan cheese; 1/4 cup cream cheese, softened; 1 egg, separated (yolk and white used separately); 8 oz crescent rolls (1 can)

These incredible Spinach Rolls are the ultimate quick appetizer that will make you look like a culinary genius with almost zero effort. Warm, cheesy spinach wrapped in flaky crescent dough creates a bite-sized treat that disappears from plates within minutes. Perfect for everything from last-minute gatherings to planned dinner parties!

Why You’ll Love This Recipe

Ridiculously Simple: Just mix, roll, and bake! Even kitchen novices can master this recipe on the first try.
Time-Saver: From start to finish in just 20 minutes, making these perfect for those “I need something now” moments.
Crowd-Pleaser: The combination of cheesy spinach and buttery crescent rolls has universal appeal – even spinach skeptics will reach for seconds.
Versatile: Works beautifully as an appetizer, side dish, or even part of a brunch spread.

Ingredients You’ll Need

Frozen Spinach: The backbone of our filling – make sure to thoroughly drain it to prevent soggy rolls. Fresh spinach can work too, but you’ll need to cook it down first.
Mozzarella Cheese: Adds that irresistible stretchy, melty quality we all crave. Use freshly shredded for the best melting properties.
Parmesan Cheese: Brings the sharp, savory punch that elevates the entire flavor profile. Freshly grated is worlds better than the pre-grated stuff.
Cream Cheese: Creates a creamy, rich base that binds everything together and adds luxurious texture.
Egg: The yolk enriches the filling while the white creates a beautiful golden finish when brushed on top of the rolls.
Crescent Rolls: The convenient shortcut that makes this recipe possible! The dough bakes up flaky and buttery, perfectly complementing the creamy filling.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Boosters

Add 2 minced garlic cloves to the spinach mixture for extra depth
Mix in 2 tablespoons of chopped sun-dried tomatoes for a Mediterranean twist
Sprinkle in crushed red pepper flakes for a spicy kick

Cheese Swaps

Try using fontina or Gruyère instead of mozzarella for more complex flavor
Add some crumbled feta for a tangy Greek-inspired version
Use pepper jack for a subtle heat throughout

Veggie Additions

Mix in finely chopped artichoke hearts to create a spinach-artichoke roll
Add caramelized onions for sweetness and depth
Include finely chopped mushrooms for an earthy element

How to Make Spinach Rolls

Step 1: Prepare the Filling

Preheat your oven to 375°F. In a medium bowl, combine the thoroughly drained chopped spinach, shredded mozzarella, grated parmesan, softened cream cheese, and egg yolk. Mix until everything is well incorporated and the cheeses are evenly distributed throughout the spinach.

Step 2: Prepare the Crescents

Line a baking sheet with foil or parchment paper (makes cleanup a breeze). Open your can of crescent rolls and separate the triangles, laying them flat on the prepared baking sheet.

Step 3: Fill and Roll

Spoon about 1-2 tablespoons of the spinach mixture onto the wide end of each crescent triangle. Don’t overfill or you’ll have a messy situation on your hands! Starting from the wide end, roll up each triangle, tucking in any filling that tries to escape along the edges.

Step 4: Finish and Bake

Lightly beat the reserved egg white and brush it over the tops of your rolls. This gives them that gorgeous golden finish. Pop them in the preheated oven and bake for 14-16 minutes until they’re beautifully golden brown and the dough is completely cooked through.

Pro Tips for Making the Recipe

Drain the Spinach Thoroughly: Place thawed spinach in a clean kitchen towel and squeeze out every last drop of moisture. Wet spinach = soggy rolls.
Room Temperature Cream Cheese: Make sure your cream cheese is properly softened to avoid lumps in your filling.
Don’t Overfill: It’s tempting to load up on filling, but less is more here – overstuffed rolls will burst open during baking.
Space Them Out: Leave about an inch between rolls on the baking sheet to allow for expansion and even browning.
Check Early: All ovens vary, so start checking at the 12-minute mark to ensure perfect golden rolls without burning.

How to Serve

These Spinach Rolls shine in numerous settings:

As an Appetizer

Arrange on a platter with a simple marinara dipping sauce on the side for a classic pairing.

For Brunch

Serve alongside a frittata and fresh fruit for an impressive but easy spread.

With Soup

These rolls make the perfect companion to a bowl of tomato soup or Italian wedding soup for a complete meal.

Party Presentation

For gatherings, stand the rolls upright in a circular pattern on a serving dish with a small bowl of warm marinara sauce in the center.

Make Ahead and Storage

Storing Leftovers

Keep leftover rolls in an airtight container in the refrigerator for up to 3 days. They’ll stay tasty, though the texture of the crescent dough will soften a bit.

Freezing

You can freeze these rolls before or after baking. For unbaked rolls, freeze them on a baking sheet until solid, then transfer to a freezer bag. For baked rolls, cool completely, then wrap individually and freeze for up to 1 month.

Reheating

The best way to reheat these rolls is in a 350°F oven for about 5-7 minutes until warmed through. Microwaving works in a pinch (30-40 seconds), but the texture won’t be as crisp.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! You’ll need about 1 pound of fresh spinach. Cook it down in a skillet until wilted, let it cool, then squeeze out the moisture and chop it up. The flavor will be a bit brighter with fresh spinach.
My spinach mixture seems too wet. What should I do?

If your mixture seems too wet even after thoroughly draining the spinach, add an extra tablespoon or two of parmesan cheese. It will help absorb excess moisture and add more flavor.
Can I prepare these ahead of time and bake later?

Yes, you can assemble the rolls up to 8 hours ahead and refrigerate them covered. Add about 2 minutes to the baking time if cooking straight from the refrigerator, and brush with egg wash just before baking.
I don’t have crescent rolls. What else can I use?

Puff pastry makes a fantastic substitute! Cut it into triangular shapes similar to crescent roll size. Alternatively, you could use pizza dough cut into small rectangles, though the texture will be different.

Final Thoughts

These Spinach Rolls are the definition of small-effort, big-reward cooking. They prove that impressive appetizers don’t require culinary school or hours in the kitchen. The combination of convenience ingredients with the right technique creates something truly special that friends and family will request again and again. Give them a try the next time you need a quick appetizer or side dish – your only regret will be not making a double batch!