Spinach Crescent Ring
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Spinach Crescent Ring is an easy brunch idea or appetizer recipe using spinach, bell pepper, onion, herbs and cheese. It is a hit at all of my parties!
- 2 cans refrigerated crescent rolls
- 10 ounces frozen spinach thawed
- 1/2 cup yellow bell pepper chopped
- 1/2 cup green bell pepper chopped
- 1/2 cup yellow onion chopped
- 8 ounces canned water chestnuts chopped
- 1 tablespoon fresh dill
- Zest of one lemon
- 4 ounces feta cheese crumbled
- 1/4 cup Parmesan cheese
- 1/2 cup mayonnaise
- 3 eggs lightly beaten and divided
Preheat oven to 375 degrees.
The spinach needs to be super dry for this one, so working in batches, wring out excess water using paper towels or a tea towel. Place dry spinach in a medium mixing bowl.
Add bell pepper, onion, water chestnuts, dill, lemon zest, feta and parmesan cheese, mayonnaise and 2 eggs, lightly beaten, to spinach mixture. Mix until evenly combined. Set aside.
Line a flat cookie sheet with aluminum foil or parchment paper. Arrange crescent dough in a circle, large sides on the inside, slightly overlapping.
Evenly spread the spinach mixture in the center of crescent dough. Carefully fold pointed edges of dough over the spinach mixture, tucking into the bottom.
Brush the tops of crescent dough with remaining beaten egg.
Bake for 20 minutes. Tops should be a golden brown. Allow to cool slightly and then slice and serve. Enjoy!
If you've tried this recipe, come back and let us know how it was!
Calories: 266kcal | Carbohydrates: 20g | Protein: 6g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 528mg | Potassium: 158mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2925IU | Vitamin C: 18.4mg | Calcium: 109mg | Iron: 1.4mg