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Join now & get access to 4,000+ healthy, delicious recipes

Gruyere and Spinach Breakfast Rolls

Total Time
0:40
Prep
0:20
Cook
0:20
Serves
8
Difficulty
Easy
Sautéing the tomato with the scallion removes most of the moisture and helps keep the rolls from getting soggy.
Ingredients
  • cooking spray
    2 spray(s)
  • olive oil
    1 Tbsp
  • uncooked scallion(s)
    5 medium, green and white parts, chopped
  • plum tomato(es)
    2 large, diced
  • fresh sage
    1 Tbsp, chopped, or 3/4 tsp dried sage
  • fresh baby spinach
    4 ½ 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, (or to taste)
  • kosher salt
    ½ tsp, (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.
  6. Serving size: 1 roll

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