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Spinach and Gruyère Breakfast Rolls

These Spinach and Gruyère Breakfast Rolls are an amazingly flavorful and healthy breakfast for when you want to switch things up! Each roll is only 5 WW points!
Course Breakfast, Snack
Cuisine American
Keyword breakfast roll, spinach and gruyere breakfast rolls, weight watchers, ww
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 rolls
Cost $4


  • 8" circle cake pan
  • large pan


  • 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


  • 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.


*You can replace the Gruyère cheese with another white cheese, such as parmesan, asiago, mozzarella, or even feta!