Spinach and Turkey Crescent Rolls |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 12 |
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My family loves Kittencal's Chicken Crescent Roll Casserole, but I've found they don't fit into my diet very well. So this is my lower fat/veggie added adaption of her wonderful recipe. Thanks Kit! Ingredients:
2 (8 ounce) cans garlic butter flavored refrigerated crescent dinner rolls |
1/2 cup low-fat cheddar cheese, grated (for sprinkling on top) |
2 ounces neufchatel cheese (very soft) |
2 tablespoons butter (very soft) |
1 1/2 cups finely chopped cooked turkey |
1 cup frozen spinach, thawed |
3 green onions, sliced (or to taste) |
1/4 teaspoon seasoning salt |
1/4 teaspoon garlic powder |
1/8 teaspoon paprika |
1/8 teaspoon pepper |
1 (10 ounce) can condensed cream of chicken soup (with herb) |
3/4 cup low-fat cheddar cheese, grated |
1/2 cup half-and-half |
Directions:
1. Preheat oven to 350°F.
2. Spray a baking pan with non-stick spray.
3. In a bowl, mix the neufchatel and butter until very smooth.
4. Add the turkey, spinach, onion, and seasonings; mix well until combined (If the mixture is too dry, add a little whipping half and half).
5. Unroll the crescent rolls.
6. Place 1 heaping tablespoon stuffing mixture on top of each crescent triangle, then roll up starting at the thicker end.
7. Place the crescent rolls seam-side down in the pan.
8. Bake for 15 minutes.
9. In a saucepan, mix together all sauce ingredients; heat just until the cheese melts (do not boil).
10. Remove rolls from oven; pour sauce over rolls, then sprinkle with remaining 1/2 cup grated cheese.
11. Return to oven and bake for 15 more minutes.
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