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!
Servings 8 rolls
Cost $4
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
*You can replace the Gruyère cheese with another white cheese, such as parmesan, asiago, mozzarella, or even feta!