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    You are in: Home / Recipes / Spinach Crescent Squares Recipe
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    Spinach Crescent Squares

    Spinach Crescent Squares. Photo by Kim127

    1/2 Photos of Spinach Crescent Squares

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Karen67's Note:

    This is a creation of mine that was inspired by a chicken crescent square recipe. I took the ingredients from some of my baked spinach casseroles, tweeked them, and came up with this impressive looking vegetable. Great for a fancy dinner party or a romantic dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a mixing bowl, combine sour cream and cream cheese until smooth.
    3. 3
      Add garlic powder, then spinach and mushrooms.
    4. 4
      Separate dough into 6 rectangles on an ungreased baking sheet. Seal seams by pinching dough.
    5. 5
      Place 1/2 cup mixture on each square.
    6. 6
      Pull 4 corners of dough to the top and twist to seal. Seal edges by pinching.
    7. 7
      Brush with melted butter and sprinkle with bread crumbs.
    8. 8
      Cook for about 20 minutes or until golden brown.

    Browse Our Top Spinach Recipes

    Ratings & Reviews:

    • on September 18, 2007

      I'm not going to give a star rating because I changed some things and I don't want to give an unfair rating. I left out the mushrooms so that my family would try these. Since I left out the mushrooms, I cut back on the cream cheese and sour cream. Based on others' comments I added some fresh parmesan cheese to the mixture and used seasoned breadcrumbs. The squares were easy to assemble and baked up perfectly in 20 minutes. Unfortunately, none of us liked them all that much. They certainly weren't bad, but we were all wanting something more like creamed spinach in a crescent roll. Using the parmesan and seasoned bread crumbs certainly prevented blandness. And I still LOVE the idea of these--i just want to fiddle w/ the filling. Made for PAC fall 2007. Thanks karen.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 30, 2007

      55

      These are really good! Now I couldn't manage to do the whole twist thing to make a nice package, they just came out like weird little lumps, good tasting though.So I just folded them into little squares. It was just easier and they looked prettier for me. The flavors are nice and a good mix. I think maybe next time I may try zucchini. And add some cheeses. This recipe is defiantly a keeper. Thanks for another great one for PAC Spring 2007!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2007

      35

      These had a nice flavor, but I had difficulty getting my crescents to pinch together properly (I was a bit afraid of what they looked like when they went in the oven, but they came out better than anticipated, I though I had completely killed them); also thought that maybe there was a bit too much filling for our taste. When making these again I might try cutting the mushrooms smaller so that I could fit the mix into a single roll (making double but smaller - again, just because I had difficulty with it) and avoid trying to combine the two into one - I know others can do it, apparently it isn't my specialty!! I might also add a bit of romano, parmesean, etc for a bit more bitey flavor too. Just personal preference. ;) All in all, a nice recipe. Thank you

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Spinach Crescent Squares

    Serving Size: 1 (198 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 364.1
     
    Calories from Fat 158
    43%
    Total Fat 17.6 g
    27%
    Saturated Fat 9.2 g
    46%
    Cholesterol 69.6 mg
    23%
    Sodium 498.6 mg
    20%
    Total Carbohydrate 41.1 g
    13%
    Dietary Fiber 4.4 g
    17%
    Sugars 4.1 g
    16%
    Protein 11.8 g
    23%

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