Spinach Crescent Squares

"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."
photo by Kim127 photo by Kim127
photo by Kim127
photo by Mommy Diva photo by Mommy Diva
Ready In:




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

Questions & Replies

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  1. 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.
  2. 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!
  3. 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
  4. These were wonderful Karen! Very simple to make and they cooked up so pretty. Only change I would make next time is to add a little salt but that is more a personal preference than anything else. Made these just in time for BIL as he finished plowing our driveway. He ate 3 so I guess they were a hit with him as well, LOL.



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