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

Description

These easy-to-make Spinach Rolls use crescent dough and a creamy, cheesy spinach filling for the perfect appetizer or snack. A blend of mozzarella, parmesan, and cream cheese add rich flavor, while egg yolk ensures a luscious, smooth filling. Simple to prepare and baked to golden perfection, they’re great for any occasion.

Ingredients

Units Scale

Filling

- - 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)

Dough

- 8 oz crescent rolls (1 can)

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Instructions

Prepare the Oven: Preheat your oven to 375°F (190°C) to ensure even baking when the rolls are ready to go in.
Mix the Filling: In a medium bowl, combine the chopped spinach, mozzarella cheese, parmesan cheese, cream cheese, and egg yolk. Stir thoroughly until all ingredients are well incorporated and the mixture is creamy and uniform.
Prepare the Dough: Open the can of crescent rolls and gently separate each of the triangles. Lay them out on a foil-lined cookie sheet, making sure they are spread out evenly to provide enough space for rolling.
Fill and Roll: Spoon an even amount of the spinach mixture onto each crescent dough triangle. Starting at the wider end, roll up each triangle, encasing the filling inside the dough.
Brush and Bake: Brush the tops of the rolls with the reserved egg white for a glossy, golden finish. Bake in the preheated oven for 14-16 minutes, or until the rolls are puffed and golden brown.
Serve: Remove the spinach rolls from the oven and let them cool slightly. Serve warm for the best taste and texture.

Notes

Ensure the spinach is thoroughly thawed and drained to prevent soggy rolls.
You can substitute fresh spinach for frozen; just sauté and chop before using.
Add garlic powder or other herbs for extra flavor if desired.
Serve with a marinara or ranch dip for added taste.

Nutrition

Serving Size: 1 roll
Calories: 160
Sugar: 2g
Sodium: 340mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 6g
Cholesterol: 35mg