Skip to main content

Print This Recipe

Spinach and Mozzarella Crescent Wreath

  • Servings:

    Serves 12 as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    25 minutes


2 (8-oz.) cans crescent dough
8 oz. cream cheese, softened
10 oz. frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
1/2 tsp. salt
1/4 tsp. garlic powder
3 Tbsp. jarred diced pimientos, patted dry
1 large egg, beaten
1/4 cup grated Parmesan cheese
Spinach and Mozzarella Crescent Wreath


1. Center a rack in oven and heat to 375 degrees. Unroll both cans of dough and separate into individual triangles. On a cookie sheet, arrange triangles to form a ring with pointed ends facing outward and bases overlapping, leaving a 4" space empty in center (dough should resemble a starburst shape). Press firmly on overlapping dough to seal.
2. Spread cream cheese over dough, leaving top 1" of pointed ends bare. In a large bowl, combine spinach, mozzarella, salt, and garlic powder and mix with hands until spinach is broken up and ingredients are evenly distributed. Spoon filling onto overlapping parts of dough to form a ring, then sprinkle evenly with pimientos.
3. Working with one triangle at a time, pull pointed end toward center and tuck underneath base to enclose filling; repeat with remaining triangles to form a wreath (some filling will still be visible). Brush top and sides of dough with beaten egg and sprinkle evenly with Parmesan.
4. Bake until deeply golden brown, 25 to 30 minutes, rotating halfway through. Carefully slide a metal spatula underneath wreath to release dough from pan, then slide onto a platter and serve warm.


Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 260 kcal (13%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (28%)
Saturated Fat 8 g (40%)
Cholesterol 45 mg (15%)
Sodium 590 mg (25%)
Total Carbohydrates 17 g (6%)
Dietary Fiber 1 g (4%)
Protein 8 g (13%)
Vitamin A 0 IU (0%)
Vitamin C 0 mg (0%)
Calcium 0 mg (0%)
Iron 0 mg (0%)