Description
A hearty and nutritious vegetarian dish featuring roasted vegetables and spinach wrapped in a cheesy, baked roll, perfect for a comforting meal.
Ingredients
Scale
For the Crust:
- 1 large sweet potato, peeled and diced
- 1 cup butternut squash, peeled and cubed
- 1 large carrot, peeled and sliced
- 8 oz mushrooms, sliced
- 2 cups fresh spinach
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package (8 count) refrigerated crescent roll dough
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, toss sweet potato, butternut squash, carrot, and mushrooms with olive oil, garlic powder, thyme, salt, and pepper. Spread on the baking sheet and roast for 20 minutes, or until tender.
- Remove vegetables from oven and let cool slightly. In a mixing bowl, combine roasted vegetables with spinach, mozzarella, and Parmesan.
- Unroll crescent roll dough and separate into triangles. Spoon vegetable mixture onto each triangle, then roll up from the wide end to the tip.
- Place rolls on the baking sheet and bake for 10-12 minutes, or until golden brown and cheese is melted.
- Serve warm as a main dish or appetizer.
Notes
You can customize the seasonings to taste.