Spinach and Tomato Crescent Bread
Elevate your appetizer game with this irresistible Spinach and Tomato Crescent Bread—an easy yet elegant recipe perfect for gatherings or weeknight indulgence. This savory pull-apart bread features a buttery crescent roll dough stuffed with a creamy blend of mozzarella and cream cheese, sautéed garlic-infused spinach, and juicy cherry tomatoes. Topped with a golden egg wash and a sprinkle of Parmesan, each slice delivers a delightful combination of flavors and textures. Ready in under 45 minutes, this show-stopping dish is ideal as an appetizer, snack, or even a light vegetarian main course. Pair it with marinara sauce for dipping, and watch it disappear at your next get-together!
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Recipe Information
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough
- 2 cups fresh spinach
- 1 cup cherry tomatoes
- 1 cup shredded mozzarella cheese
- 4 oz cream cheese
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large egg
- 2 tablespoons parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a medium skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add fresh spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and set aside.
In a small bowl, combine cream cheese, shredded mozzarella, Italian seasoning, salt, and black pepper. Mix until smooth.
Cut the cherry tomatoes in half and gently pat them dry with a paper towel to remove excess moisture.
Unroll the crescent roll dough onto the prepared baking sheet, pressing the seams together to form a single rectangle.
Spread the cream cheese mixture evenly over the dough, leaving about 1 inch of space around the edges.
Distribute the cooked spinach and halved cherry tomatoes evenly over the cream cheese layer.
Starting from one of the longer edges of the dough, carefully roll it up into a log. Pinch the edges to seal the seam.
Place the rolled dough seam-side down on the baking sheet. Brush the surface with a beaten egg.
Sprinkle the top with grated parmesan cheese for extra flavor and texture.
Using a sharp knife, make small diagonal slits on the top to allow steam to escape while baking.
Bake in the preheated oven for 22-25 minutes, or until the crescent bread is golden brown and cooked through.
Let the bread cool for 5-10 minutes before slicing into 1-inch pieces. Serve warm and enjoy!
Nutrition Facts
Calories |
1884 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 59.3 g | 296% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 423 mg | 141% | |
| Sodium | 4308 mg | 187% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 32.5 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1136 mg | 87% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
