Reviewed: Mar. 30, 2012

Very tasty, a good side dish, but WAY too much filling! I gave 16 rolls a very generous portion, and I still had about a cup and a half left that I need to figure out what to do with. I'll make this full recipe if I have guests coming over, but I'll halve it next time for my family.

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Reviewer:

Bogie

Cooking Level: Intermediate

Reviewed: Feb. 11, 2012

I steamed some spinach and then pureed it all. 1 bunch was enough to do 2 packages of crescent rolls and was tasty.

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Stephanie

Cooking Level: Expert

Reviewed: Jan. 21, 2012

Great recipe. Added chicken and another package of crescent rolls. Arranged crescents in a pie pan so that the pointy ends stuck out the sides, scooped mixture around the edges and folded the pointy end over the mixture. Baked at 350 for 30 minutes. Great one dish main meal! Thanks for sharing, Susan!

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Reviewer:

Stephanie

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Cooking Level: Beginning

Living In: Enola, Pennsylvania, USA

Reviewed: Oct. 22, 2011

Great! As per one other reviewer I also added a peice a fresh mozzarella to the recipe and chopped two large button mushrooms and added them when Processing with the spinach and onion/parm mixture. I used the garlic butter variety crescents by pillsbury and served them with a side of pizza sauce. Sort of reminescent of a florentine calzone. Thank you for a wonderful recipe Susan! I will be making them again!

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K's Konfections

Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Reviewed: Oct. 20, 2011

This is a wonderful way to get small children to eat spinach. My 2 year old loves these! The recipe makes enough "stuffing" for probably two rolls of crescents so over time (it is made on a regular basis in our house) I've learned to cut it in half. Thanks so much for posting this.

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Reviewer:

kskipper75

Reviewed: Aug. 2, 2011

These are quite yummy. I had a bag of fresh spinach and a batch of homemade crescent dough I needed to use and this fit the bill. Since it was homemade dough, I rolled it into an 11x16 rectangle, spread it all around (except one inch at the back), rolled it up pinching the edges, and baked it whole. It could use a little more filling this way, so maybe next time I'll use less dough, but we devoured it with our favorite Curried Carrot & Tomato Soup recipe (from our favorite Bed & Breakfast - the Inn at Merridun). Do give it a try!

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Reviewer:

CHICKEYMOMMA

Cooking Level: Intermediate

Home Town: Summerville, South Carolina, USA

Living In: Lugoff, South Carolina, USA

Reviewed: Jul. 28, 2011

I have made these several times and everyone I make them for loves them. I add a handful of bacon bits and 2-4oz. of cream cheese. Not low in fat, but delicious! Only added the almonds once, too much trouble.

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Mrs.Sandy

Reviewed: May 5, 2011

I added fresh mozzarella inside each roll which was so incredibly yummy. I started my version by cooking the onions in a pan and adding one clove of chopped garlic. I added the frozen spinach to the pan and cooked it until it was completely warm. When I put the pans contents into the food processor I added the Parm cheese. The best addition to this recipe was definitely the fresh mozzarella I tucked into each roll before wrapping them up. These were so good, I cant Imagine them without the mozzarella though! definitely have to try!

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Reviewer:

Abby W

Cooking Level: Professional

Reviewed: Jan. 17, 2011

Delicious! At the advice of others, I bought 2 crescent roll packages and then turned this into an entree by adding diced chicken (2 boneless skinless breasts) and red pepper to the spinach filling. (You could also use a large can of cooked chicken.) We will definitely make this recipe again soon!

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Reviewer:

Leah

Cooking Level: Beginning

Reviewed: Jan. 15, 2011

My partner ran out to get the rolls for me and ended up grabbing the biscuits instead. I made due by cutting them horizontally into three pieces. They actually turned out pretty well! In the future I will do my own grocery shopping in advance.

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