Spinach Mushroom Crescents – I always love having a side dish or an appetizer that has a little sneaky vegetable inside. And, these are a great way to do that. The filling looks pretty as it sticks out, and adds a nice flavor to the crescents.
5 from 7 votes

Spinach Mushroom Crescents

Easy to make, cheesy, crescents stuffed with iron-rich dark green spinach and mushrooms. Great as an appetizer or side, or make a bigger pouch with the crescents, and serve them as a great vegetarian main course.

Course Appetizer, Main Course
Cuisine American
Keyword crescents, spinach
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 servings
Calories 74 kcal
Author Debi


  • 1 teaspoon olive oil
  • ½ cup finely chopped mushrooms
  • 2 eggs
  • 10 ounces frozen chopped spinach cooked and drained well
  • 15 ounces ricotta cheese
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup dry onion flakes
  • 1 ½ teaspoons parsley flakes
  • 1 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon sugar
  • pinch black pepper
  • 3 packages refrigerated crescent rolls 8 ounces each


  1. Preheat oven to 350° F.
  2. Heat oil in a small skillet. Once hot, add chopped mushrooms, and sauté until mushrooms start to brown and have released all of their juices. Remove from heat.
  3. In a medium bowl, lightly beat eggs. Add cooked and drained spinach, cooked mushrooms, ricotta, Monterey Jack cheese, and remaining spices. Mix well.

To make appetizer or side dish sized spinach mushroom crescents:

  1. Separate crescent rolls into triangles. Spoon about 1-2 tablespoons spinach mushroom filling into the center of each crescent, and roll up.

To make main dish sized spinach mushroom crescents:

  1. Divide each package of rolls into 4 rectangles, sealing perforations if there are any. Fill each rectangle with ¼-cup to 1/3-cup of the spinach mushroom filling. Pull the 4 corners of the dough to the center and give a little twist to the dough at the top.

To bake:

  1. Place filled crescents on an ungreased baking sheet, or one that’s been lined with a silicon baking mat or a piece of parchment paper, and bake 15-20 minutes, or until crusts are golden brown.

Recipe Notes

Makes 24 crescents or 12 main dish crescents

Nutrition Facts
Spinach Mushroom Crescents
Amount Per Serving
Calories 74 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 26mg9%
Sodium 130mg6%
Potassium 84mg2%
Carbohydrates 3g1%
Protein 4g8%
Vitamin A 1540IU31%
Vitamin C 1.2mg1%
Calcium 91mg9%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.