These Spinach and Gruyère Breakfast Rolls are an incredibly flavorful and healthy breakfast. Perfect for when you want to switch things up, and each roll is only 5 WW points!
eating healthy has never been tastier
Eating healthy and dieting can be hard. Trust me, I know. With a program like Weight Watchers though, you can eat healthier and lose weight without sacrificing all the flavor. That’s what I’m all about! These rolls are 5 points each, which makes them the perfect size for breakfast. Accompany with some coffee and you’ve got yourself a damn tasty morning meal.
why i love these breakfast rolls
This recipe couldn’t be easier. It only takes a few ingredients and about 30 minutes to make. No more bacon and eggs. Well, of course there will still be bacon and eggs. HOWEVER, now you can add these new crazy delicious flavors to your breakfast roster! Spinach, scallions, tomatoes, sage, and Gruyère cheese? UM, YES PLEASE. With it being this simple, the fact that it’s also good for you just makes it unstoppable. These rolls are only 5 Weight Watchers points each!
ingredients you’ll need
- Cooking Spray
- Olive Oil
- Green Onions
- Tomatoes
- Fresh Sage
- Baby Spinach
- Reduced Fat Crescent Rolls
- Gruyère Cheese
- Salt
- Pepper
how to make spinach and gruyère breakfast rolls
Preheat oven to 375°F. Spray an 8″ round cake pan with cooking spray. Heat olive oil in a large skillet. Add green onions and cook, stirring, until softened about 3 minutes. Next, add tomato and sage to pan, cook until the tomato is soft about 3-4 minutes. Add spinach and cook just until it starts to wilt. Remove from heat and allow to cool.
Unroll crescent roll dough. Separate into 2 long rectangles, side by side. Place the edge of one rectangle over the other, and press together until completely sealed.
Pour spinach and tomato mixture onto top of dough. Sprinkle with cheese and pepper. Starting at one long end, roll dough up like a jelly roll. Carefully, not to rip. Cut into 8 slices. Sprinkle tops with salt and arrange cut side up in cake pan. Bake for 20 minutes, or until puffed and browned.
tips for making spinach and gruyère breakfast rolls
Keep crescent roll dough refrigerated until ready to use. If you leave it out on the counter it will make it harder to roll up with everything inside.
Store in an air tight container in the refrigerator. These will last up to a week.
Swop out the Gruyère for another white cheese if you don’t have it. You can use parmesan, mozzarella, asiago, or even feta!
You can use regular crescent dough instead of these reduced fat crescent rolls, but it will add more points to each roll.
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Spinach and Gruyère Breakfast Rolls
Equipment
- 8" circle cake pan
- large pan
Ingredients
- 2 sprays cooking spray
- 1 tablespoon olive oil
- 1 bunch green onions chopped
- 1 cup grape tomatoes quartered
- 1 tablespoon fresh sage chopped
- 4 1/2 cups baby spinach
- 1 tube reduced fat crescent rolls
- 2 ounces gruyère cheese shredded*
- 1/2 teaspoon pepper
- pinch of salt
Instructions
- Preheat oven to 375°F. Spray an 8" round cake pan with cooking spray.
- Heat olive oil in a large skillet. Add green onions and cook, stirring, until softened; about 3 minutes. Add tomato and sage to pan, cook until the tomato is soft; about 3-4 minutes. Add spinach and cook just until it starts to wilt. Remove from heat and allow to cool.
- Unroll crescent roll dough. Separate into 2 long rectangles, side by side. Place the edge of one rectangle over the other, and press together until completely sealed.
- Pour spinach and tomato mixture onto top of dough. Sprinkle with cheese and pepper. Starting at one long end, roll dough up like a jelly roll.
- Cut into 8 slices. Sprinkle tops with salt and arrange cut side up in cake pan. Bake for 20 minutes, or until puffed and browned.
Notes
