Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 3 cloves garlic, finely minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 8 oz refrigerated crescent roll sheet or pizza dough
  • 2 tbsp unsalted butter, melted
  • 1/2 tsp garlic powder
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. In a large mixing bowl, combine the thoroughly dried spinach, softened cream cheese, minced garlic, Parmesan, mozzarella, salt, pepper, and red pepper flakes. Fold until a uniform, thick paste forms.
  2. Unroll the dough onto a sheet of parchment paper into a large rectangle. Spread the spinach mixture evenly over the dough, leaving a 1/2-inch border at the edges.
  3. Starting from the long side, roll the dough tightly into a log. Using a sharp serrated knife, cut the log into 1-inch thick rounds.
  4. Place the rolls cut-side up on a parchment-lined baking sheet, spaced 2 inches apart. Bake at 375°F (190°C) for 15–18 minutes.
  5. Halfway through baking, whisk the garlic powder into the melted butter and brush the tops of the rolls. Continue baking until deep golden brown.
  6. Remove from the oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving.