Gruyere and Spinach Breakfast Rolls
- Total Time
Sautéing the tomato with the scallion removes most of the moisture and helps keep the rolls from getting soggy.
cooking spray2 spray(s)
olive oil1 Tbsp
uncooked scallion(s)5 medium, green and white parts, chopped
plum tomato(es)2 large, diced
fresh sage1 Tbsp, chopped, or 3/4 tsp dried sage
fresh baby spinach4 ½ cup(s), loosely packed leaves
reduced fat crescent roll dough8 oz, refrigerated
Gruyère cheese2 oz, shredded (about 1/2 c)
black pepper¼ tsp, (or to taste)
kosher salt½ tsp, (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