Ingredients:

  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 8 oz cream cheese, softened
  • 1/4 cup mayonnaise
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 16 oz refrigerated crescent roll sheets
  • 1 large egg
  • 1 tbsp water
  • 1 tsp garlic salt

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine softened cream cheese, mayonnaise, minced garlic, red pepper flakes, salt, and pepper. Stir until smooth.
  3. Fold in the squeezed dry spinach, shredded mozzarella, and grated Parmesan cheese until the filling is uniform and tacky.
  4. Unroll the crescent dough sheets onto a lightly floured surface. Spread the spinach mixture evenly across the dough, leaving a 1/2-inch border at the edges.
  5. Roll the dough tightly into a long log. Use a serrated knife to cut the log into 1-inch thick rounds.
  6. Place the rounds on the prepared baking sheet. Whisk the egg and water together to create an egg wash, then brush the tops of the rolls. Sprinkle with garlic salt.
  7. Bake for 18–20 minutes until the crust is golden brown and the cheese center is bubbling.