Photo of Gruyere and spinach breakfast rolls by WW

Gruyere and spinach breakfast rolls

Points® value
Total Time
40 min
20 min
20 min
Sautéing the tomato with the scallion removes most of the moisture and helps keep the rolls from getting soggy.


Olive oil cooking spray

2 spray(s)

Olive oil

1 tbsp(s)

Uncooked scallions

5 medium, green and white parts, chopped

Plum tomato

2 large, diced

Fresh sage

1 tbsp(s), chopped, or 3/4 tsp dried sage

Baby spinach

4 cup(s), loosely packed leaves

Reduced fat crescent roll dough

8 oz, refrigerated

Gruyère cheese

2 oz, shredded (about 1/2 c)

Black pepper

¼ tsp(s), (or to taste)

Kosher salt

½ tsp(s), (or to taste)


  1. Preheat oven to 375°F. Coat an 8-inch round cake pan coated with cooking spray.
  2. Heat oil in a large skillet over medium-high heat. Add scallions; cook, stirring frequently, until softened, 3 minutes. Add tomato and sage to pan; cook until tomato is soft, stirring occasionally, 3-4 minutes. Add spinach and cook just until spinach wilts, stirring frequently, 1-2 minutes. Remove mixture from pan; cool slightly.
  3. Unroll dough; separate into 2 long rectangles and place side by side. Lift the edge of one rectangle and place it just slightly over the other, so it overlaps the other rectangle by ½-inch; press seams together to seal.
  4. Arrange spinach mixture over top of dough; sprinkle with cheese and pepper. Starting at one long edge, rollup dough jelly-roll fashion; pinch seam to seal. Cut crosswise into 8 slices. Arrange slices, cut sides up, in prepared pan; sprinkle tops with salt.
  5. Bake until puffed and well browned, about 20 minutes.


Serving size: 1 roll