SPINACH FETA CRESCENT ROLLS RECIPE - (4.2/5)
Provided by Keeka
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Put spinach and olives in a large mixing bowl. Add feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set aside. Unroll the crescent dough and divide into triangles. Using a spoon, place small heaps of spinach mixture on the wide part of the dough triangle. Roll them up and place them on a greased cookie sheet. Brush lightly with the egg white. Bake 15 minutes or until golden brown. Serve immediately or at room temperature.
SPINACH AND FETA RUGELACH
Steps:
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
- Set the frozen spinach out on a plate at room temperature to soften slightly.
- Melt the butter in a large pot over medium heat. Add the onion and a pinch of salt. Cook, stirring often, until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and a few turns of black pepper and cook until fragrant, 1 more minute. Add the flour and stir to combine, then stir in the spinach and a good pinch of salt. Cook, stirring, until the spinach is heated through and the mixture is combined. Stir in the feta, heavy cream, lemon juice and hot sauce, then remove it from the heat. Taste and adjust seasonings as desired.
- Roll out half of the pie dough on a lightly floured surface until it is a large round, about 1/4 inch thick. (If using store-bought pre-rolled dough, simply unroll it onto your surface.) Spread on half the spinach mixture in an even layer so that it covers the dough. Using a pizza cutter or knife, cut the dough like a pizza into 8 triangular wedges. Roll up each section starting at the wide end. Transfer the rugelach to the lined baking sheets, placing them 1 inch apart. Repeat with the other half of the dough and spinach filling.
- Lightly brush the tops with egg wash and sprinkle with sea salt.
- Bake until golden brown, about 20 minutes. Let cool slightly and enjoy. Store leftovers in the fridge and reheat in a toaster oven.
EASY SPINACH CRESCENT ROLLS
This is something I made up to use some leftover spinach. They taste fantastic, are super easy, and even those who aren't big fans of spinach can enjoy! They also are easily modified for vegans (my sister enjoys Tofutti brand "better than cream cheese" which works very well in this recipe). This is my first attempt at posting a recipe, so please review and please excuse me if the recipe format looks odd.
Provided by Bayoaksprincess
Categories Spinach
Time 25m
Yield 8 crescents
Number Of Ingredients 4
Steps:
- Let cream cheese soften, you can speed this along by microwaving it carefully in 10 second intervals.
- Combine cream cheese, spinach, and garlic salt, Just be sure to mix well.
- Open crescent roll dough and separate the rolls, then spread about 1 tbsp of the mixture all over each triangle.
- Roll the triangles up, and bake according to the directions on the package (usually this will be on an ungreased cookie sheet at 375 for 11 to 13 minutes or until golden brown, although these are quite tasty if slightly "doughy").
Nutrition Facts : Calories 113.8, Fat 4.4, SaturatedFat 2, Cholesterol 22.1, Sodium 179.5, Carbohydrate 15.1, Fiber 1.2, Sugar 1.3, Protein 3.4
FETA AND SPINACH ROLLS
My own invention that I took to a party yesterday and got asked for the recipe aseveral times. Aus puff pastry comes as interleaved sheets of which there are 6 in a 1kg packet.
Provided by JustJanS
Categories Lunch/Snacks
Time 40m
Yield 24 sausage rolls
Number Of Ingredients 12
Steps:
- Preheat oven to 200c.
- Mix all ingredients together (except pastry sheets).
- Lay pastry sheets (with plastic attached) out on your counter.
- Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry-about 1/2 an inch in from that edge.
- No piping bag? Divide mix in 4 and spoon this along the long edge.
- Roll up, peeling the plastic away as you roll.
- Seal the inner edge with a little water.
- Cut each of these rolls into three, then cut each smaller roll ALMOST through in the middle (leave the bottom intact). When they are cooked, I cut them right through to make a bite sized roll, but cooking them this way keeps them moister.
- Place on a baking tray, brush each with a little milk, then cook in pre heated oven for about 20 minutes or until golden brown on top and cooked through.
SPINACH FETA CROISSANT SNACKS
These rolls are flaky and fantastic! Quick and easy to make, they are reminiscent of spanakopita. Feta cheese adds some saltiness to the tasty spinach and mozzarella filling. A great appetizer for game night, a party or even for the holidays. These are best served warm.
Provided by Denise Miles
Categories Other Appetizers
Time 20m
Number Of Ingredients 7
Steps:
- 1. Begin by chopping the spinach and olives.
- 2. Putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes . Feta has enough salt, so add if you want. I
- 3. Toss thoroughly and set bowl aside.
- 4. Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle.
- 5. Roll them up!
- 6. Place on a greased cookie sheet.
- 7. Before putting them in the oven lightly brush each roll with the egg white.
- 8. Preheat oven to 350. Bake for 15 minutes or until golden brown.
- 9. The Test kitchen rolled them up wrong in the photo.
SPANAKOPITA CRESCENTS
These are so yummy and so amazingly easy to prepare. They are very similar to those delicious Greek Spinach and Feta pies. They are always a hit at my parties!
Provided by kelycarter_
Categories Breads
Time 42m
Yield 48 crescents
Number Of Ingredients 6
Steps:
- Dice Onion into small pieces.
- Place Onion and Chicken Stock in a saute pan and cook on medium until Onions become translucent.
- Add Dill and Spinach, continue to cook until all liquid is evaporated.
- Remove Spinach and Onion mixture from heat and allow to cool.
- Once cooled, stir in Feta Cheese into filling mixture.
- Open packages of Crescent Rolls and unroll onto cutting board.
- Using a pizza cutter or a knife, cut each Crescent into 2
- Place 1 tsp of the filling at the widest end of the Crescent and roll up dough "jelly roll style" around filling.
- Place Cresents 3 inches apart on an ungreased cookie sheet.
- Bake at 425 for 12 - 14 minutes until golden brown.
- *filling may be prepared and refrigerated up to 2 days in advance.
- ** Cresents may be baked earlier in the day and then reheated before serving.
GREEK FETA CRESCENT TRIANGLES
Make and share this Greek Feta Crescent Triangles recipe from Food.com.
Provided by Mom2Rose
Categories Lunch/Snacks
Time 21m
Yield 24 mini triangles, 12 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 375°F.
- In small bowl, mix feta cheese, green onions and 3 tablespoons of the beaten egg.
- Do not unroll dough; separate long roll into 2 shorter rolls at center perforations.
- Unroll 1 roll until 1 rectangle can be separated from the roll.
- Refrigerate remaining dough.
- Press dough into 7 1/2 x 5 inch rectangle, pressing diagonal perforations to seal.
- Cut rectangle into 6 (2 1/2 inch) squares.
- Top each dough square with slightly rounded measuring teaspoon of feta cheese mixture.
- Fold dough over filling, forming triangle; press edges to seal.
- On ungreased cookie sheets, place triangles 2 inches apart.
- Repeat with remaining 3 dough rectangles and feta cheese mixture.
- Brush tops with remaining beaten egg ad sprinkle lightly with Parmesan cheese.
- Bake 9-11 minutes or until golden brown; serve warm.
Nutrition Facts : Calories 66.2, Fat 1.7, SaturatedFat 0.5, Cholesterol 25.3, Sodium 99.3, Carbohydrate 10, Fiber 0.7, Sugar 0.9, Protein 2.5
SPINACH STUFFED CRESCENT ROLLS
Every year I serve this at my Christmas Gift Wrapping Party along with a fruit salad, good coffee and a plate of goodies to nibble while we wrap. I print the recipe on Christmas stationery because I know newcomers will ask for it.
Provided by racrgal
Categories Breakfast
Time 40m
Yield 8 cresecnt rolls, 8 serving(s)
Number Of Ingredients 11
Steps:
- Spray medium skillet with nonstick cooking spray. Saute onion, mushrooms and garlic until onion is transparent.
- Remove from heat.
- Stir in spinach, ricotta, mozzarella, sour cream, salt, cayenne and nutmeg until throughly combined.
- Seperate crescent rolls.
- Place 3 tablespoons spinach mixture on wide end of each piece of dough.
- Roll up to form crescent.
- Place on nonstick baking sheet.
- Bake 20 minutes at 350.
Nutrition Facts : Calories 186.4, Fat 7, SaturatedFat 3.5, Cholesterol 32.9, Sodium 271, Carbohydrate 20.8, Fiber 2.4, Sugar 2.8, Protein 10.7
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