Photo of Butternut & Winter Greens Breakfast Rolls by WW

Butternut & Winter Greens Breakfast Rolls

Points® value
Total Time
45 min
15 min
25 min
Take a break from sugary breakfast rolls with this savory riff featuring butternut squash, Swiss chard, and feta cheese. To keep prep easy, we use store-bought crescent roll dough, and we quickly cook the squash and greens together in the microwave. We also recommend buying pre-chopped squash; if the pieces are large, cut them to a smaller dice. To give the stuffed rolls plenty of room to expand, we cook them in a 9-inch cake pan. If you don’t have one, you could use a 9-inch pie plate or a smaller 8-inch cake pan.


Cooking spray

4 spray(s)

Butternut squash

1 cup(s), diced

Uncooked Swiss chard

5 cup(s), chopped

Reduced fat crescent roll dough

8 oz

Kosher salt

¼ tsp(s)

Black pepper

¼ tsp(s)

Crumbled feta cheese



  1. Preheat the oven to 375°F. Coat a 9-inch cake pan with cooking spray.
  2. Place the butternut in a large microwave-safe bowl; top with the chard. Cover the bowl tightly with plastic wrap; pierce once with a knife to vent. Microwave on High for 4 minutes. Spread the squash mixture onto a plate lined with paper towels. Let stand 5 minutes to cool slightly.
  3. Unroll the dough on a piece of wax or parchment paper and pinch all seams to seal; pat the dough into an even rectangular shape. Spread the butternut mixture evenly over the dough; sprinkle with the salt and pepper. Sprinkle the cheese evenly over the top. Starting at one long edge, roll up the dough jelly-roll fashion; pinch the seam to seal. Cut the dough crosswise into 8 equal slices. Arrange the slices, cut sides up, in the prepared pan.
  4. Bake the rolls until puffed and golden brown, 20 to 22 minutes. Serve warm.
  5. Serving size: 1 roll