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Spinach and Sausage Stuffed Crescents

Spinach and Sausage Stuffed Crescents

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    1 h
kristi

kristi

My daughter LOVES these for breakfast on school days, and I feel great knowing she devoured some spinach, a meat, and a carb before working hard all day long. I like to make lots of these and freeze them uncooked for quick meals in the future.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 340 kcal
  • 17%
  • Fat:
  • 25 g
  • 38%
  • Carbs:
  • 14.2g
  • 5%
  • Protein:
  • 14 g
  • 28%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 869 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  3. Mix sausage, cream cheese, spinach, garlic, and red pepper flakes in a bowl.
  4. Unroll and separate crescent roll dough into individual portions. Spread equal amounts of the sausage mixture into the middle of each dough portion. Roll and wrap dough around the filling to look like a baseball rather than a crescent roll; arrange onto a baking sheet.
  5. Bake in preheated oven until golden brown, about 25 minutes. Cool 10 minutes before serving.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jgm
0

jgm

9/19/2013

My "day" starts at 0500 dark and my job is very physical so I am always looking for a breakfast that is easy to transport (just can't eat right after waking (0200))that is also packed with protein. I tried this as written the first time and thought it was dry and lacking. I followed the original recipe but made a few changes to my taste. I used turkey sausage; I did not thaw or drained the frozen spinach (extra liquid is needed); used low-fat cream cheese, not Neufchatel; added about 1/3 cup of diced onion; diced a small (6.5 oz) can of mushroom pieces and stems; chopped one (8 oz) can of sliced water chestnuts; added one egg and did my usual generous sprinkling of crushed red pepper flakes. With the added ingredients it makes a lot and could easily fill 4 cans of crescent rolls, however, evenly divide the remainder and freeze. I had eaten 2 of these biscuits before we started our work leaving one for our 7 AM break. A co-worker was hungry at 0700 and I offered my remaining biscuit of which she savored and then talked about it the rest of the day..:)). I had no issues of leakage and cooked on parchment paper on a pizza pan. This is terrific right out of the oven or cold and any way it is looked at great for those on the go mornings and much better tasting than any drive-thru! I gave this 4 stars as a base recipe then adjust to what you like. Enjoy!!

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