Snackin’ with Sarah Sellers: Veggie Stuffed Crescent Rolls

We’ve made it past 7 cities and thousands of auditions later so tonight American Idol is taking us to Hollywood (or Pasadena California…close enough). Throughout the auditions I’ve been cooking up city favorites for Lyndsey Parker’s Yahoo! blog, Reality Rocks.

According to the Idol website we were suppose to head to East Rutherford, New Jersey for auditions, but according to conflicting schedules the judges couldn’t make it out for the call back rounds (or so I read online). The recipe I had planned sounded too delicious to pass up so I’m making it for tonight’s Hollywood premier.

This is definitely the easiest recipe I’ve done so far for Snackin’ with Sarah Sellers so try it…it’s good…it’s REALLY GOOD! I think I ate half the plate before all was said and done.

Click HERE for my feature on Reality Rocks!

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 large shallot, diced
  • 10oz frozen spinach, thawed and drained
  • 1/2 red bell pepper, diced
  • 1 8oz container sliced baby bella mushrooms
  • 4 oz less fat cream cheese, room temperature
  • 1/4 cup light sour cream
  • 2 containers crescent rolls

In a large skillet heat the olive oil over medium high heat. Saute the shallots and bell pepper until tender.

Add the mushrooms until soft and the liquid has evaporated.

Add the spinach and cook until heated through.

In a large bowl mix in the cream cheese and sour cream into the spinach mixture until well combined.

On a parchment lined baking sheet roll out the crescent rolls and top with a heaping tablespoon of the mixture.

Spread the mixture evenly on the crescent roll leaving a slight border. Roll up starting from the flat end.

Bake in a preheated oven, according to package directions, until lightly golden brown.

Bon Appetit!

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