Butternut & Winter Greens Breakfast Rolls
PersonalPoints™ per serving
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.
Uncooked butternut squash
1 cup(s), diced
Uncooked Swiss chard
5 cup(s), chopped
Reduced fat crescent roll dough
Crumbled feta cheese
- Preheat the oven to 375°F. Coat a 9-inch cake pan with cooking spray.
- 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.
- 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.
- Bake the rolls until puffed and golden brown, 20 to 22 minutes. Serve warm.
- Serving size: 1 roll