Simple snack that goes easily from party to everyday
I love bread. Just about any kind of bread from sweet to savory is a favorite snack for me.
Add spinach to the mix and you've got a fantastic treat. It's like spinach dip and bread all in one. All the taste with less mess.
I was trying to come up with a snack for our upcoming Superbowl Party-Campaign Fundraiser. In my research, I came across a recipe that called for layering bread dough and a spinach-cheese combination into a cake-like treat. That sounded pretty good, but I thought that a lighter, buttery bread might taste better...you don't want to lose the spinach flavor and the gooey cheese in a heavy bread.
I tried it once with pre-made biscuit dough, but that was still too heavy. As I sat, munching on a croissant at breakfast, a light bulb went off above my head.
Croissants. That's it.
I decided to try the recipe again using the canned croissant dough (so much easier than making it from scratch, I have to admit reluctantly) from the fridge.
Perfect.
You'll love this for a party or for a snack around to munch on.
Spinach Crescent Roll Snack
3 tablespoons of butter, melted 1 1/2 teaspoons of garlic salt
1 package of cream cheese, softened
1/4 cup of mayonnaise
1/4 cup of grated Parmesan cheese
1/2 cup of shredded mozzarella cheese
1 box of frozen chopped spinach, thawed, squeezed to drain and finely chopped
1/2 teaspoon of dried basil leaves
1/4 teaspoon of pepper
2 cans of refrigerated crescent rolls
Heat oven to 350 degrees. Spray a tube cake pan with oil.
In small bowl, mix the butter and 1/2 teaspoon of the garlic salt and set aside.
In another bowl, mix the cream cheese, the mayonnaise, the Parmesan cheese, the mozzarella, the spinach, the basil, the pepper and the other teaspoon of garlic salt until blended; set aside.
Unroll the crescent dough and separate it into 16 triangles.
Cut each triangle in half lengthwise to make total of 32 small triangles.
Stretch or press 1 triangle slightly, being careful not to tear it.
Spoon 1 tablespoon spinach mixture onto center of the triangle and pull the dough around the mixture to form a ball. Press the edges to seal them. Repeat the process with remaining 31 triangles.
Roll each ball in the garlic butter mixture and layer them into the pan.
Bake for 35 to 40 minutes or until the loaf is a beautiful golden brown.
Cool for 5 minutes then put a heatproof serving plate upside down over pan and turn them over together/
Remove the pan and cool for 10 more minutes.
This is really good dipped in marinara sauce or just as-is.
Vegetarian.