I know. I know.
No panic over here because my sister is hosting it, so short of making a few simple items to bring with us (like our favorite Cranberry Conserve!), I’ve got it easy.
Which is the perfect way to kick off the frenetic pace of every day that follows from then until, well, the end of the year, right?
But if I was hosting Thanksgiving (are you? whatcha making?), then these little bites of deliciousness would surely have a very important place on the table.
Like within reach of my seat.
Creamy spinach is one of those awesome sides that is perfect along side most meals. But then I thought … why not add some sharp Cheddar to it, and put it in a little hand-held vehicle to boot?
All the better to get it to your mouth, right?
I knew we were on the same page.
These tasty stuffed crescents come together in nothing flat. Mix a few ingredients in a bowl, unroll the crescents, stuff, bake, and devour.
Light from the buttery, flaky dough. A subtly sharp bite from the bits of Cheddar. Creaminess from the spinach.
I happen to think it’s the perfect addition to your Thanksgiving table, and as a bonus, the spinach is disguised just enough to make it a little kid-friendly. While I am not a fan of completely disguising food (no sneakiness here, thankyouverymuch), if I can make it a little more palatable and delicious for the little mouths at the table, then, well, why not?
Hungry for more Pillsbury crescent roll recipes?
We first had these Bacon Cheese Crescents five years ago, and they’ve been a favorite ever since.
These Mediterranean Crescent Pinwheels pack a delicious flavor punch, and came courtesy of The Neighbor Husband some years back.
Crescent dough is perfect to make mini pigs-in-a-blanket.
And lastly, if you’re looking for a sweet dish, instead of savory, this breakfast danish from the early months of blogging was a hit at Nick’s school.
Stuffed Spinach Cheddar Crescents
Recipe courtesy of Cate O’Malley
2 tubes of Pillsbury crescent roll dough
1 pkg of chopped spinach, defrosted and squeezed dry
1 can of low-sodium Cream of Mushroom soup
1 teaspoon of dried minced onion
1/2 cup shredded sharp Cheddar
salt and pepper
Preheat the oven to 375 and grease a baking sheet. Put the spinach, soup, onion, Cheddar, salt and pepper in a mixing bowl and stir to combine. Unroll the crescent dough and separate into the perforated eight triangles. Push the dough out with your fingers a bit to make the triangles slightly larger. Put approximately 1 tablespoon of the spinach mixture along the bottom square edge of the dough and roll up as the package directs. Repeat until all 16 are done. Put on baking sheet and bake 10-12 or until golden. Let cool.
Notes: For a different taste, swap out the Cheddar cheese for your own favorite. Or if you are looking for a different presentation, press the perforations on the dough together so you have two rectangular pieces, one from each can. Put the spinach filling along one edge and roll up the rectangle, cut into slices, and then bake.
*In full disclosure, I was compensated to develop this recipe. No matter, it’s delicious either way!