Serves 15
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.
