5

Gruyere and Spinach Breakfast Rolls

Total Time
40 min
Prep
20 min
Cook
20 min
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

4½ 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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