Gruyère & Spinach Breakfast Rolls
These breakfast rolls are impressive without being complicated to prepare thanks to store-bought crescent roll dough. Sautéing the tomato and spinach removes most of the moisture, which helps keep these rolls from getting soggy as they bake. Sage has a strong, distinct flavor that easily asserts itself in any dish. Like almost any herb, fresh sage provides more flavor than dried, but you can use dried if you prefer. Sprinkling the tops with salt gives you a wonderful salty hit of flavor in each bite.
5 medium, green and white parts, chopped
2 large, diced
1 Tbsp, chopped, or 3/4 tsp dried sage
Fresh baby spinach
4½ cup(s), loosely packed leaves
Reduced fat crescent roll dough
8 oz, refrigerated
2 oz, shredded (about 1/2 c)
¼ tsp, (or to taste)
½ tsp, (or to taste)
- Preheat oven to 375°F. Coat an 8-inch round cake pan with cooking spray.
- 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.
- 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.
- 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.
- Bake until puffed and well browned, about 20 minutes.
- Serving size: 1 roll