Greek Stuffed Crescent Rolls

This recipe was inspired by my amazingly creative sister in law (Hi Ronika!). One night, she shared what she was making for dinner and sent over the recipe. Though I didnt have quite a few of the ingredients the recipe called for, I was able to come up with a similar version using what I had on hand, and the result was fantastic! This recipe is very versatile and could be modified with a variety of veggies, meats and cheeses to suit your liking. It came together fairly quickly, and though it seemed intimidating at first, it ended up being pretty easy!

crescent roll ring done

First, I baked a package of chicken tenders. I rubbed them with a greek seasoning mix (oregano, thyme, basil, salt, pepper etc) and olive oil. I baked them at 350 for 30 minutes.

While the chicken is cooking, sautee garlic and bell peppers. Once lightly softened, add spinach and sundried tomatoes. Cook until spinach is wilted. Transfer this mixture into a bowl.

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Add 4 oz light cream cheese and 1/2 cup shredded monterray jack cheese. Add in chopped chicken tenders. Top with ~1/4 cup crumbled feta cheese.

crescent roll ring filling bowl

Arrange crescent rolls in a ring, with the larger side overlapping and long side facing outward.

crescent roll ring

Make a ring with the filling, topping the overlapping parts of the crescent roll with the topping.

crescent roll ring filling

Close the ring by pulling the long side of the crescent roll over the top of the filling, push together to seal.

crescent roll ring raw

Brush with 1 egg white and bake at 375 degrees for 20 minutes.

crescent roll ring done 2

Greek Stuffed Crescent Rolls
  • 2 8 oz packages of crescent rolls
  • 2 cups fresh spinach- chopped
  • 4 large garlic cloves- minced
  • 1.2 cup sliced sundried tomatoes
  • 1 cup thinly sliced bell peppers
  • 4 oz light cream cheese
  • ½ cup shredded monterray jack cheese
  • ½ cup crumbled feta
  • 1 egg white
  • 6 chicken tenders- chopped
  1. Preheat oven to 350 degrees.
  2. Season chicken with spices of your choice (oregano, thyme, basil work well with this recipe) and cook for 30 minutes.
  3. While chicken is cooking, prepare filling. Add 1 tbsp olive oil to sautee pan. Add garlic and bell peppers. Cook until slightly softnened.
  4. Add spinach and sundried tomatoes. Cook until spinach is fully wilted.
  5. Remove from heat and transfer mixture to a bowl. Add cream cheese, monterray jack and feta. Add chopped chicken. Stir to combine.
  6. Arrange cresent rolls into a ring, overlapping the wide/short end.
  7. Fill the ring with the filling mixture.
  8. Fold the crescent rolls over the close the ring.
  9. Bake at 375 for 20 minutes.


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