Butternut Squash & Spinach Crescent Roll-Ups
Vegetarian Crescent Roll-Ups filled with butternut suqash & spinach! An easy appetizer for holiday entertaining!
Servings: 12
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
Calories: 34kcal | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 84mg | Potassium: 27mg | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 0.1mg