• Cooking Time: 11-13
  • Servings: 4
  • Preparation Time: 10


Whoever created Pillsbury Crescent Rolls is a genius. Yes, they make good rolls, but you can make so many different recipes with them, including this super fast spinach and mozzarella pockets. I eat these for dinner or take them to work and heat them in the microwave the next day. Either way you eat them, they taste excellent, and take less than a half hour to make!


  • 1 package frozen chopped spinach (thawed, rinsed and drained)
  • 1 package Pillsbury reduced fat crescent rolls
  • 1 8 oz. package shredded part-skim mozzarella (you may have extra left over)
  • 1 15 oz. can of RedPack tomato sauce (or make your own)
  • olive oil


  • Preheat oven as directed on the package of crescent rolls. Heat tomato sauce for a minute in the microwave (I usually add garlic salt, ground pepper, crushed red pepper and basil to it)
  • Roll out the crescents on a baking sheet, separating them into four rectangles. Spread sauce on the crescent dough.
  • Add some spinach.
  • Top with mozzarella.
  • Starting at one end fold, and roll the crescents to make it into a pocket. Gently tucking it under.
  • Brush the tops with olive oil.
  • Bake for about 11 - 13 minutes. (I always start with 11 and put it back in if it needs to go longer.) Serve with the remainder of sauce on the side for dipping.

Categories: Appetizer  Dinner  Lunch  Vegetable 

Author Credit: Michelle Maskaly

Website Credit: http://www.theadirondackchick.com/2010/11/spinach-and-mozzarella-pockets.html

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