Description
Delicious squares made with a creamy filling of spinach, peppers, and carrots, wrapped in flaky crescent roll dough.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup chopped green onions
- 2 garlic cloves, minced
- 1 cup chopped red bell pepper
- 1/2 cup grated carrots
- 10 ounces frozen chopped spinach, thawed and drained
- 8 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 cup chopped water chestnuts
- 1/2 cup shredded Parmesan cheese
- 2 cans refrigerated crescent roll dough
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium skillet, melt butter over medium heat. Add green onions, minced garlic, red bell pepper, and grated carrots. Sauté for about 4–5 minutes until tender.
- Add thawed spinach and cook for an additional 2 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the sautéed vegetables with cream cheese, salt, black pepper, paprika, crushed red pepper flakes, mayonnaise, lemon juice, chopped water chestnuts, and shredded Parmesan. Mix until creamy.
- Unroll one can of crescent roll dough on the prepared baking sheet and press seams together to create a solid layer.
- Spread the creamy spinach mixture evenly over the dough.
- Unroll the second can of crescent dough over the spinach mixture and press edges to seal.
- Bake for 20–25 minutes until golden brown.
- Let cool slightly before cutting into squares. Serve warm.
Notes
Ensure to squeeze out moisture from the spinach for better texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg