Butternut Squash & Spinach Crescent Roll-Ups
Dec 05, 2017, Updated Nov 08, 2018
Vegetarian Crescent Roll-Ups filled with butternut suqash & spinach! An easy appetizer for holiday entertaining!
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Entertain your guests this holiday season with these flavorful Butternut Squash & Spinach Crescent Roll-Ups!
These vegetarian roll-ups are super easy to make with crescent rolls and would be a wonderful addition to your holiday menu!
You guys we are into the last month of the year! Yeah I know, I can’t believe it either. It’s the time of the year when there’s mad rush at the stores and also the time when we all bake and cook a lot.
Speaking of baking, did you guys get the time to try my eggless fruit cake?
Holidays and easy entertaining go hand in hand, isn’t it? My list of “thing to do” is never ending and so during this time of the year, I am always looking for easy recipes.
And if you are anything like me, then I have got just the perfect recipe to share with you today – butternut squash & spinach crescent roll-ups. These are so flavorful and come together in a snap with Baking crescent rolls.
Have you guys tried these crescent rolls? You can find them easily at your local grocery stores, I found mine in the refrigerated section.
Immaculate Baking Company’s mission is to create wholesome baking products – many of which are certified gluten-free or organic. In fact the crescent rolls that I used for this recipe are organic, they also make a lot of gluten-free products.
I always have these crescent rolls in my refrigerator because they come in so handy during the holidays. Whether you want to make a savory appetizer for your guests or want to treat your kids with a quick dessert – Immaculate Baking crescent rolls come in handy.
I made these crescent roll ups last week when I had some guests over for tea. I hadn’t really planned a menu ahead of time and so at the very last minute, I ended up with a batch of these savory roll ups which were devoured in no time.
You see easy + delicious is always a winning combo!
For these roll-ups, I roasted some butternut squash in the oven and while that was in the oven, I whipped up the sauce by stirring together sour cream with smoked paprika and chipotle powder.
Once all that was done, I just had to layer everything together and bake the rolls. It really was that easy.
You can make it even easier by using a store bought ranch dressing. I just love this sour cream sauce, it adds so much flavor to these roll ups so if you can spare like an extra 2 minutes, I highly recommend making it.
Hope you guys enjoy these vegetarian crescent roll ups!
Method
1-Â Unroll the crescent rolls on a lightly floured surface. Separate the sheets into 4 rectangles. Pinch the perforations to seal.
2- In a small bowl whisk together sour cream with chipotle powder, smoked paprika and pinch of salt. Divide the sauce equally over 4 rectangles.
3- Place 1 tablespoon of mashed butternut squash, 5-6 baby spinach and 1 tablespoon of shredded mozzarella cheese on top of each rectangle. Sprinkle salt and pepper.
4- Fold each rectangle, starting from the short side and pinch the ends to seal. Cut into 3 equal parts. You will have total of 12 roll-ups.
Bake the crescent roll-ups at 375 F degrees for 20 minutes on until nice golden brown in color.
Take the rolls out of the oven and meanwhile melt a tablespoon of butter in a pan. Add garlic salt and chopped cilantro to the butter and brush the rolls with this prepared butter. Serve warm with tomato ketchup/hot sauce!
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Butternut Squash & Spinach Crescent Roll-Ups
Ingredients
Sauce
- 1/4 cup sour cream
- 1/8 teaspoon chipotle powder
- 1/4 teaspoon smoked paprika
- pinch of salt
Crescent Roll Ups
- Crescent Rolls 8oz
- 1/4 cup mashed butternut squash [by roasting 1/2-1 cup squash cubes with drizzle of oil and pinch of salt & pepper @ 425 F for 15-20 mins]
- 15-20 baby spinach leaves
- 4 tablespoons shredded mozzarella cheese
- salt & pepper to taste
Topping
- 1 tablespoon unsalted butter
- 1/4 teaspoon garlic salt
- 1 tablespoon chopped cilantro
Instructions
- Pre-heat oven to 375 F degrees.
- Unroll the crescent rolls on a lightly floured surface. Separate the sheets into 4 rectangles. Pinch the perforations to seal.
- In a small bowl whisk together sour cream with chipotle powder, smoked paprika and pinch of salt. Divide the sauce equally over 4 rectangles.
- Place 1 tablespoon of mashed butternut squash, 5-6 baby spinach and 1 tablespoon of shredded mozzarella cheese on top of each rectangle. Sprinkle salt and pepper.
- Fold each rectangle, starting from the short side and pinch the ends to seal. Cut into 3 equal parts. You will have total of 12 roll-ups.
- Place the rolls on a baking sheet or pan lined with parchment paper.
- Bake the crescent roll ups at 375 F degrees for 20 minutes on until nice golden brown in color.
- Take the rolls out of the oven and meanwhile melt a tablespoon of butter in a pan. Add garlic salt and chopped cilantro to the butter and brush the rolls with this prepared butter.
- Serve warm with tomato ketchup/hot sauce!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Butternut Squash & Spinach Crescent Roll-Ups
I want to keep the whole pan to myself! They look incredibly delicious and comforting, Manali.