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.
Ingredients
- 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
Instructions
- Preheat oven as directed on the package of crescent rolls.
- Heat tomato sauce for a minute in the microwave (I usually add garlic salt, ground pepper, crushed red pepper and basil to it).
- Roll out the crescents on a baking sheet, separating them into four rectangles. Spread sauce on the crescent dough.
- Add some spinach.
- Top with mozzarella.
- Starting at one end fold, and roll the crescents to make it into a pocket. Gently tucking it under.
- Brush the tops with olive oil.
- 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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