Cheesy Spinach Bread
"Have not tried this.. cut it out of a brookshire's magazine.. putting her for safe keeping"
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
1 bread
- Serves:
- 16
ingredients
- 1 teaspoon olive oil
- 2 garlic cloves, minced
- 4 cups fresh spinach
- 1 (8 ounce) package cream cheese
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup 2% mozzarella cheese, shredded
- 1 (8 ounce) can refrigerated crescent rolls
directions
- Preheat oven to 375°F.
- In a skillet, add olive oil garlic and spinach; cook until spinach begins to wilt.
- In a large bowl, combine spinach and cheese; mix well.
- Roll out crescent roll dough onto a cookie sheet and make a crust with the edges of the dough.
- Spread cheese mixture over crescent roll dough and place in oven.
- Bake for 10 minutes or until golden brown.
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Reviews
-
This made for a terrific lunch. I softened the cream cheese and mixed the Parmesan in by hand before stirring in the mozzarella and then added about 3/4 tsp kosher salt to the cheese mixture. The package of baby spinach I bought was 3 cups and that seemed to be plenty. I rolled the crescent rolls out in a 15x10x1 inch pan and used my Pampered Chef dough roller to seal the seams and stretch the dough out a little. Be sure to make a high enough "crust" or you'll lose some of your cheese mixture. DS added left over bacon pieces to his slices and I thought that was good too. I sprinkled an additional 1/3 cup mozzarella over the bread before it went in the oven. Ours took about 16 minutes to brown up. I would suggest letting this sit a few minutes before eating as the cheese is molten when it comes out of the oven and wants to slide off the crust. DS thought shredded chicken added to the cheese mixture might be good for a filling lunch. Thanks for sharing. Made for PAC Spring 2011.
