Gruyere and Spinach Breakfast Rolls

By KeyIngredient

Ingredients

• 1 T olive oil
• 5 med. sacllions, green and white parts, chopped
• 2 large plum tomatoes, diced
• 3/4 tsp dried sage
• 4 1/2 cup loosely packed baby spinach leaves
• 1 (8 oz) pkg reduced fat crescent rolls
• 1/2 cup shredded Gruyere cheese
• pepper and salt to taste

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375. Coat 8 in. round cake pan with nonstick spray

2. Heat oil and cook scallions until softened. Add tomatoes and sage to pan and cook until tomato is soft; stirring occasionally.

3. Add spinach, stir; cook 1-2 min. Remove mixture from pan and cool slightly

4. Unroll dough and separate into 2 long rectangles and place side by side. Overlap one rectangle and press seams together to seal

5. Spoon spinach mixture over top of dough, sprinkle with cheese and pepper. Starting at one long edge roll up dough jelly roll style and pinch seam to seal

6. Cut crosswise into 8 slices. Arrange, cut side up in pan; sprinkle salt. Bake until puffed and well browned, about 20 min.