These breakfast rolls are impressive without being complicated to prepare thanks to store-bought crescent roll dough. Sautéing the tomato and spinach removes most of the moisture, which helps keep these rolls from getting soggy as they bake. Sage has a strong, distinct flavor that easily asserts itself in any dish. Like almost any herb, fresh sage provides more flavor than dried, but you can use dried if you prefer. Sprinkling the tops with salt gives you a wonderful salty hit of flavor in each bite.
Total Time: 40 min Prep: 20 min Cook: 20 min: Serves: 8 Difficulty: Easy
- 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)
- Preheat oven to 375°F. Coat an 8-inch round cake pan 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