Spinach and Mozzarella Pockets
by Michelle Maskaly, The Adirondack Chick
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)
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.
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