Ingredients

• 2 cans refrigerated crescent rolls (8 oz each)
• 4 oz feta cheese, crumbled
• 4 oz mozzarella cheese, shredded
• 3 oz fresh or frozen spinach, chopped
• 2 oz black olives, diced
• 1 egg white, beaten
• 1/4 tsp red pepper flakes
• Pinch of salt (to taste)

Instructions

1. Preheat oven according to the crescent roll package instructions (typically 375°F).
2. Chop the spinach and olives, and place them in a large mixing bowl.
3. Add the feta, mozzarella, red pepper flakes, and a pinch of salt. Mix well and set aside.
4. Unroll the crescent dough and separate into individual triangles.
5. Place a small spoonful of the spinach mixture on the wide end of each triangle.
6. Carefully roll up each crescent starting from the wide end, tucking in the sides if needed.
7. Place the stuffed crescents on a greased or parchment-lined baking sheet.
8. Brush the tops with beaten egg white for a golden finish.
9. Bake for 12–15 minutes, or until crescents are puffed and golden brown.
10. Remove from oven, cool slightly, and serve warm.

Serving Tips

• Serve as an appetizer with marinara or tzatziki sauce on the side.
• These also make great additions to brunch spreads or light lunches.
• Reheat in the oven or air fryer to maintain crispness.