Spinach and Mozzarella Pockets

Spinach and Mozzarella Pockets

Looking to do something delicious with that crescent roll? Try this Spinach and Mozzarella Pocket for a great crescent roll recipe that will have you taking bite after bite. Great for lunch or dinner, these will become a part of your weekly menu.


  • 1 package of frozen chopped spinach, thawed, rinsed and drained
  • 1 package of Pillsbury reduced fat crescent rolls
  • 8 ounces part-skim Mozzarella cheese, shredded
  • 1 can (15-ounces) RedPack tomato sauce
  • olive oil


  1. Preheat oven as directed on the package of crescent rolls.
  2. Heat tomato sauce for a minute in the microwave (I usually add garlic salt, ground pepper, crushed red pepper and basil to it).
  3. Roll out the crescents on a baking sheet, separating them into four rectangles. Spread sauce on the crescent dough.
  4. Add some spinach.
  5. Top with mozzarella.
  6. Starting at one end fold, and roll the crescents to make it into a pocket. Gently tucking it under.
  7. Brush the tops with olive oil.
  8. Bake for about 11 - 13 minutes. (I always start with 11 and put it back in if it needs to go longer.) Serve with the remainder of sauce on the side for dipping.

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