Spinach, Feta, Croissant
Spinach Feta Croissant
- 1 package of Pillsbury crescent rolls
- 8 oz container of The Old Windmill Dairy Feta
- 8 oz of fresh Spinach
- 1 Lemon
Wash spinach thoroughly and dry. Preheat oven to 350 Farenheit.Remove crescent dough from package. Separate triangle pieces. Place a small amount of feta and a few leafs of spinach on the surface of the crescent dough. Roll the dough up into a croissant so that the spinach and feta are inside the croissant. Place the 10 spinach, feta stuffed croissants on to a clean baking sheet. Bake until golden brown approximately 15 min. Remove from the oven. Serve warm with a wedge of lemon to be squeezed onto the croissant just before serving.