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Photo de Gruyere and spinach breakfast rolls par WW

Gruyere and spinach breakfast rolls

5
Points®
Durée totale
40 m
Temps de prép.
20 m
Temps de cuisson
20 m
Part(s)
8
Difficulté
Facile
Sautéing the tomato with the scallion removes most of the moisture and helps keep the rolls from getting soggy.

Ingrédients

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)

Instructions

  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.

Notes

Serving size: 1 roll

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