By Grocery List Plus Editorial Staff | Published on June 10, 2026
Serves 15
111 cal · 30 min
Greek Crescent Rolls
Recipe GLPRc9b2f63938f91d
Flaky crescent roll pinwheels filled with a vibrant Mediterranean mixture of fresh spinach, sun-dried tomatoes, feta cheese, and aromatic garlic and oregano. Each bite delivers the bright flavors of Greece in a convenient, golden-baked package.
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Ingredients
2 (8 oz) cans crescent roll dough
1 cup kalamata feta dressing
½ cup crumbled feta cheese
4 cloves garlic, crushed
¼ cup chopped green onions
1 tbsp dried oregano
1 cup fresh spinach, chopped
1 cup sun-dried tomatoes
Directions
Preheat your oven to 375°F.
In a large mixing bowl, combine the sun-dried tomatoes, chopped fresh spinach, green onions, dried oregano, crushed garlic, and crumbled feta cheese. Toss all ingredients together until evenly distributed, then set the filling mixture aside.
Unroll both cans of crescent roll dough onto a clean work surface. Press the perforations together to seal and create one continuous sheet of dough per can.
Spread ½ cup of the kalamata feta dressing evenly over each sheet of crescent dough. Divide the spinach and tomato filling mixture evenly between the two dough sheets, distributing it across the surface.
Starting from one long edge, tightly roll each sheet of dough toward the opposite edge, enclosing the filling. Using a sharp knife, slice each rolled dough into 1-inch-wide sections.
Arrange the rolls seam-side down in a single layer in an oven-safe baking dish, allowing them to touch slightly.
Bake in the preheated oven for 20 minutes, or until the crescent rolls are golden brown. Remove from the oven and serve warm.
Comments
Crescent roll dough and feta are reliable finds at any Charlotte grocery chain, but sun-dried tomatoes will require a second stop—Harris Teeter or Kroger carry them, usually in the Italian section or bulk bin, adding a trip for an ingredient you might use only once. The stated 30 minutes ignores rolling, filling, and folding time; budget 45 minutes total if you are not practiced with pastry. At roughly 85 cents per roll, this is a solid weeknight appetizer for a crowd or meal prep, and the rolls reheat well in a 300-degree oven. These are fussy to assemble but straightforward once you commit, and the spinach-feta filling leans into North Carolina's spring greens season.
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