Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup plain Greek yogurt
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 0.5 tsp red pepper flakes
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 16 oz refrigerated crescent sheet dough
  • 1 tbsp all-purpose flour
  • 2 tbsp unsalted butter, melted
  • 1 tsp dried parsley
  • 0.5 tsp garlic powder

Instructions:

  1. In a large mixing bowl, combine the squeezed-dry spinach, softened cream cheese, Greek yogurt, shredded mozzarella, grated Parmesan, and minced garlic. Stir until the mixture is completely homogeneous and thick.
  2. Dust a flat surface with flour. Unroll the crescent dough sheets and press any seams or perforations together to form a solid rectangle.
  3. Spread the spinach and cheese filling evenly over the dough, leaving a 1/2-inch border at the top edge for sealing.
  4. Roll the dough tightly from the long end into a log. Using a serrated knife or dental floss, slice the log into 1-inch thick rounds.
  5. Place the slices on a parchment-lined baking sheet. Whisk together the melted butter, dried parsley, and garlic powder, then brush the tops of each roll.
  6. Bake at 375°F (190°C) for 12–15 minutes until the pastry is puffed and golden brown.