Recipe from Taste of the South
1 13.8 ounce can refrigerated crescent roll dough
2 tablespoons extra-virgin olive oil, divided
1 teaspoon kosher salt
1/2 cup diced onion
1/4 cup sliced green onion
1 tablespoon minced garlic
1 7 ounce bag fresh spinach
1 8 ounce package cream cheese
1 teaspoon salt
1/2 teaspoon Italian seasoning
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Preheat oven to 375 degrees. Unroll crescent roll dough and place on a lightly greased baking sheet.
Bake for 10 minutes. Brush dough with 1 tablespoon olive oil. Sprinkle with kosher salt.
In a large saucepan, cook onion, green onion, and garlic in remaining 1 tablespoon olive oil over medium heat for 4 minutes. Add spinach, and cook for 5 minutes, or until spinach is wilted and all liquid cooks out. Add cream cheese, salt, and Italian seasoning and cook, stirring frequently, until well blended. Spread mixture onto prepared crust. Top with mozzarella and Parmesan cheeses.
Bake for 5 minutes, or until cheese is golden brown. Serve immediately.
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