1 – 8 ounce tube refrigerated crescent rolls
1 tablespoon Dijon mustard
1 – 10 ounce box frozen chopped spinach, thawed and squeezed dry
4 ounces Cabot Vermont Sharp Cheddar, grated (1 cup)
¼ cup chopped scallions (about 4)
¼ cup diced roasted red peppers (about 1 pepper)
Prep: 20 mins | Cook: 20 mins | Total: 40 mins
PREHEAT the oven to 350 degrees F and line an 18-by-13-inch baking sheet with parchment paper.
UNROLL the crescent dough (do not separate into individual pieces) and pat into an 8-by-12-inch rectangle, gently pressing the seams closed.
BRUSH evenly with the mustard and then then top with the spinach, cheddar, scallions and peppers, leaving a ½-inch border all the way around. Sprinkle with ½ teaspoon salt.
ROLL the dough sheet into a log, starting with a short side.
SLICE into 8 pinwheels and transfer to the prepared baking sheet.
BAKE until golden, 18 to 20 minutes.
I made these Spinach Cheddar Holiday rolls tonight (New Years Day) to serve with a Mediterranean white bean soup. They were delicious and so easy to make. On top of that, I have a hard time making anything that is “pretty” but these with the Cabot Vermont Sharp Cheddar and roasted red bell pepper came out gorgeous! I will make them for company now for sure.
Thank you so much for sharing your wonderful recipes. You encourage getting out of an everyday comfort zone and, ending up we have a wonderful change to our everyday cooking menu!
Haven’t tried this yet so can’t review the outcome, but it looks delicious. NOTE: the ingredients don’t include red pepper but the instructions do! Just wanted to let you know!
Response from Cabot Creamery
Thank you for alerting us to the error in the ingredient list! We have added the roasted red peppers back to the list.