April was both National Brunch Month and National Afternoon Tea Month. While the month clearly is coming to a close as you read this, there’s always time for brunch! These Salmon Crescent Rolls with Spinach and Feta seem to fill both bills—brunch and afternoon tea. This recipe comes from wearychef.com.
INGREDIENTS
- 1 can crescent roll dough (reduced fat is fine)
- 1/2 cup feta cheese
- 2 cup baby spinach leaves
- 1 pound salmon cut into about – by 3-inch strips (size and shape will vary)
- Seasoned salt (or a mixture of kosher salt, onion powder and garlic powder)
- Freshly ground black pepper
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Unroll crescent roll dough and divide into triangles.
- Spread 1 tablespoon feta evenly over each piece of dough.
- Arrange about 1/4 cup of baby spinach leaves over the feta and sprinkle lightly with seasoned salt.
- Place piece of salmon on the dough closer to the short end of the triangle.
- Roll the large side of the dough over the top of the salmon and pull the short end of the triangle over the top.
- Press the small corner down to hold the dough together.
- Place your rollups on a baking sheet lined with a silicone mat or aluminum foil sprayed with cooking spray.
- Bake in preheated oven for 18 minutes or until crescent rolls are brown and salmon is cooked completely.