Spinach Cheese Stuffed Crescent Rolls

Spinach Cheese Crescents

Light, flaky, and loaded with creamy spinach filling, these Spinach Cheese Stuffed Crescent Rolls make an easy holiday appetizer or after school snack that disappears fast.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 16 crescents

Ingredients

• 2 tubes refrigerated crescent roll dough, 8 triangles each
• 8 oz Neufchatel cheese, room temperature
• 1½ cups shredded mozzarella cheese
• 2 cups finely chopped fresh spinach, packed
• 1 large egg
• 1 tbsp water
• Optional for topping: 1 tbsp grated Parmesan, ½ tsp garlic powder, ½ tsp dried parsley, pinch of red pepper flakes

Step by Step Instructions

1. Heat the oven to 350°F. Line a large baking sheet with parchment paper to prevent sticking and promote even browning.
   Tip: If you have dark nonstick pans, reduce oven temp to 340°F to avoid over browning.
2. Make the filling. In a medium bowl combine Neufchatel, mozzarella, and chopped spinach. Mix with a sturdy spatula until the spinach is evenly distributed and the mixture is creamy. A stand mixer with the paddle on low speed also works.
   Tip: Pat very wet spinach dry with paper towels so the filling stays thick and the crescents bake up crisp.
3. Prepare the dough. Open both tubes, separate the triangles, and lay them flat with the wide end closest to you. If perforations have separated unevenly, pinch them closed with your fingers so the filling does not leak.
4. Fill the crescents. Place a heaping tablespoon of spinach cheese mixture on the wide end of each triangle. Do not overfill. A slightly rounded tablespoon per roll gives the best seal.
5. Roll and shape. Roll from the wide end toward the tip, tucking in any exposed filling. Curve the ends slightly to form a crescent shape and place on the prepared baking sheet, tip side down to prevent unrolling.
6. Egg wash. Whisk the egg with the water. Brush lightly over the rolls for a glossy, golden finish. If desired, sprinkle a small amount of Parmesan, garlic powder, dried parsley, or red pepper flakes over the tops.
7. Bake. Bake 15 to 20 minutes until puffed and deep golden, and the cheese is melted. Rotate the pan at the 12 minute mark for even color if your oven has hot spots.
8. Serve. Cool 3 to 5 minutes on the pan, then transfer to a platter. Serve warm for the best pull apart cheesy texture.

Air Fryer Method

• Heat the air fryer to 370°F.
• Arrange crescents in a single layer with space between them.
• Cook 9 minutes, flip carefully, then cook 3 to 4 minutes more until golden and cooked through. Work in batches as needed.

Why You Will Love These Spinach Cheese Stuffed Crescent Rolls

• Speedy appetizer with minimal prep and cleanup
• Family friendly flavor with creamy cheese and tender spinach
• Perfect for game day, holiday spreads, or a quick side for soup and salad

Make Ahead, Storage, and Reheat

• Make ahead, unbaked. Assemble and refrigerate on a parchment lined tray up to 6 hours. Brush with egg wash just before baking.
• Refrigerate leftovers. Store cooled crescents in an airtight container for up to 3 days.
• Freeze. Freeze baked rolls in a single layer, then move to a freezer bag for up to 2 months. Reheat from frozen at 325°F for 10 to 12 minutes.
• Reheat. For best texture, reheat at 325°F for 6 to 8 minutes or in the air fryer at 320°F for 4 to 5 minutes. Microwaving softens the crust, so use only for quick single servings.

Flavor Swaps and Add Ins

• Cheddar and ham. Replace half the mozzarella with sharp cheddar and tuck a small strip of deli ham inside each triangle.
• Feta and dill. Swap ½ cup mozzarella for ½ cup crumbled feta and add 1 tsp dried dill for a spanakopita inspired twist.
• Garlic herb. Stir 1 minced garlic clove and 1 tsp Italian seasoning into the filling.
• Spicy. Add 1 finely minced jalapeño or ¼ tsp crushed red pepper to the filling.

Pro Tips

1. Chop spinach finely. Small pieces fold into the cheese evenly, which keeps the filling from bursting out while baking.
2. Seal the tip under the roll. Tucking the point underneath helps the crescents hold their shape.
3. Keep the dough cold. If the kitchen is warm, fill and roll one tube at a time so the dough stays easy to handle and bakes flaky instead of gummy.

Serving Suggestions and Pairings

• Appetizer board. Pair with marinated olives, roasted red peppers, grape tomatoes, and small mozzarella balls.
• Dips for dunking. Warm marinara, creamy ranch, or a lemony yogurt sauce all complement the cheesy spinach filling.
• Soup and salad. Serve two crescents with tomato basil soup, creamy chicken soup, or a simple Greek salad for an easy lunch.
• Brunch spread. Offer alongside scrambled eggs, fruit salad, and crispy bacon for a balanced weekend brunch.

Scaling the Recipe

• For 8 crescents, use 1 tube dough, 4 oz Neufchatel, ¾ cup mozzarella, and 1 cup spinach.
• For 32 crescents, double all ingredients and use two baking sheets, switching their rack positions halfway through baking.

Ingredient Notes

• Crescent dough. Any brand of refrigerated crescent roll dough works. If you find crescent sheets, cut into triangles before filling.
• Neufchatel vs cream cheese. Neufchatel is slightly lighter in fat and softer at room temperature, which blends easily. Cream cheese can be substituted in equal amounts.
• Spinach. Fresh is best for texture. If using frozen chopped spinach, thaw completely and squeeze very dry. Measure after squeezing.

Troubleshooting

• Filling leaking out. The triangles were overfilled or the perforations were not pinched together. Use a level tablespoon and seal edges.
• Dough too soft to handle. Chill the triangles on the sheet pan in the refrigerator for 10 minutes, then fill and roll.
• Pale tops with raw centers. Increase bake time by 2 to 3 minutes and check that your oven has reached full temperature. A light brush of egg wash also promotes browning.

Nutrition Info

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 crescent	160	6 g	14 g	9 g	1 g	2 g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on specific ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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