Sautéing the tomato with the scallion removes most of the moisture and helps keep the rolls from getting soggy.
- 2 spray(s) cooking spray
- 1 Tbsp olive oil
- 5 medium uncooked scallion(s), green and white parts, chopped
- 2 large plum tomato(es), diced
- 1 Tbsp fresh sage, chopped, or 3/4 tsp dried sage
- 4 1/2 cup(s) fresh baby spinach, loosely packed leaves
- 8 oz reduced fat crescent roll dough, refrigerated
- 2 oz Gruyère cheese, shredded (about 1/2 c)
- 1/4 tsp black pepper, (or to taste)
- 1/2 tsp kosher salt, (or to taste)
Preheat oven to 375°F. Coat an 8-inch round cake pan coated 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