Salmon Crescent Rolls with Spinach and Feta

Whether you’re looking for a dinner or party recipe, these salmon crescent rolls will fit the bill! They are easy to make and seem fancy even though they are super simple!

I hope you aren’t tired of refrigerator dough recipes yet because I can’t stop using this go-to ingredient, like in these Salmon Crescent Rolls! It’s hard to resist wrapping all kinds of things in crescent roll, biscuit, or pizza dough. This time I tried salmon, feta, and spinach, and boy was it good. When I mentioned salmon and crescent rolls together to my husband, he raised a suspicious eyebrow. (He’s really good at only raising one eyebrow. Any time I try that, I just raise both and look surprised, which is usually not what I’m after.) He was pleasantly surprised at how much he enjoyed these!

This recipe is inspired by a dish I found on A Taste of Home. The original recipe is no doubt great, but I wanted to lighten it up a bit. You would never know these satisfying salmon crescent rolls were a healthier version! Let’s see how to make this simple dinner…

First divide your crescent rolls into triangles, and sprinkle each one with about a tablespoon of feta.

Next, add a few leaves of spinach on top, and sprinkle with seasoned salt.

Place your piece of salmon closer to the small end of the triangle (as shown).

Roll the wide end over the top of the salmon, bring the small end up, and press dough together to seal.

Place rolls on a baking dish lined with a silicone mat or aluminum foil sprayed with cooking spray, and bake at 350 degrees F for about 18 minutes.

Enjoy your easy, fancy, tasty dinner!

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Salmon Crescent Rolls with Spinach and Feta

Try salmon a new way: Wrap it with flaky crescent roll dough, spinach, and feta cheese!

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Course

Main

Prep Time

10 minutes

Cook Time

18 minutes

Servings

MetricUS Imperial

Ingredients

• 1 can crescent roll dough reduced fat is fine
• 1/2 c. feta cheese
• 2 c. baby spinach leaves
• 1 lb. salmon cut into about 1x3" strips (size and shape will vary)
• seasoned salt (or a mixture of kosher salt, onion powder, and garlic powder)
• freshly ground black pepper

Course Main Prep Time 10 minutes Cook Time 18 minutes Servings MetricUS Imperial Ingredients 1 can crescent roll dough reduced fat is fine 1/2 c. feta cheese 2 c. baby spinach leaves 1 lb. salmon cut into about 1x3" strips (size and shape will vary) seasoned salt (or a mixture of kosher salt, onion powder, and garlic powder) freshly ground black pepper

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Instructions

1. Preheat oven to 350 degrees F.
2. Unroll crescent roll dough and divide into triangles. Spread 1 tbsp. feta evenly over each piece of dough.
3. Arrange about 1/4 c. 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 as shown here:

   
4. 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.
5. 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.

Recipe Notes

Also try this recipe with boneless, skinless chicken breasts!

I just know you’ll also love these recipes:

Sausage Rolls with Arugula

Crescent Roll Pear Turnovers