I typically browse through Pinterest while nursing Reagan in the wee-early hours of the morning. Lots of hopeful projects with little intention of actually being accomplished!!
This afternoon I was seeing what great and amazing things I NEEDED TO SEE!! I stumbled upon this recipe. As I was sitting there, pondering what to make for lunch (because what was on the menu wasn't drawing me in), I found these and noticed I had everything I needed to make these, right then. The ingredients were even things I needed to use up (things I hadn't used or had left from previous meals this week). They didn't look difficult so I gave it a shot. I modified it a little bit so I'll post what I actually did. I cut the original recipe in half. It was only for me (I'm sure Shannon would eat what was left), and I only had one can of rolls on hand.
Here is what you need:
- 1 can Pillsbury crescent rolls, 8 ct
- 2 oz crumbled feta cheese
- 2 oz shredded mozzarella cheese
- 2 oz fresh baby spinach, chopped
- 1 TBS of butter, melted
- 1/4 teaspoon red pepper flakes
- dash salt and pepper
- (the original recipe calls for olives - I don't like olives, so I left them out, but if you want to add them feel free. They say about 1 oz. for the full recipe.)
- I also added pre-cooked grilled chicken strips to help make it meal!
Pre-heat oven to 350*.
Chop the spinach and add the feta, mozzarella, red pepper, salt, and pepper.
Separate the crescent rolls into the triangles. Place a spoon full of spinach-cheese mixture on the rolls and top with a piece of grilled chicken.
Roll up the crescent rolls, place on a greased cookie sheet and top with a little bit extra mozzarella cheese.
Bake them for about 15 minutes (or until rolls are browned) on 350.
Enjoy!!!
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