Description
Flaky, cheesy, and full of color, these Spinach, Pepper & Carrot Crescent Squares are made with buttery crescent dough layered with a creamy spinach and veggie filling. Perfect for parties, brunch, or an easy snack.
Ingredients
Units
Scale
- 2 tablespoons butter
- 1 cup chopped green onions
- 2 garlic cloves, minced
- 1 cup chopped red bell pepper
- 1/2 cup grated carrots
- 10 ounces frozen chopped spinach, thawed and drained
- 8 ounces cream cheese, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/8 teaspoon crushed red pepper flakes
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1/2 cup chopped water chestnuts
- 1/2 cup shredded Parmesan cheese
- 2 cans refrigerated crescent roll dough
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a skillet, melt butter over medium heat. Add green onions, garlic, red bell pepper, and carrots. Sauté for 4–5 minutes until tender.
- Add spinach and cook for another 2 minutes. Remove from heat and let cool slightly.
- In a large bowl, combine the sautéed mixture with cream cheese, salt, pepper, paprika, crushed red pepper flakes, mayonnaise, lemon juice, water chestnuts, and Parmesan cheese. Mix until creamy and well blended.
- Unroll one can of crescent dough onto the baking sheet, pressing seams together.
- Spread the spinach mixture evenly over the dough. Top with the second sheet of crescent dough, sealing edges gently.
- Bake for 20–25 minutes until golden brown and puffed.
- Cool slightly before cutting into squares and serve warm.
Notes
- Drain spinach well to avoid soggy dough.
- Brush the top with melted butter before baking for a golden crust.
- Let it cool slightly before slicing to keep edges neat.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg