Can you guys believe that Thanksgiving is next week? Whaaaaa?!?!?! Not that I am hosting or anything. I have been so ensconced (great word, right?) in our whole no fridge debacle that I didn’t really realize it until I sat down to write this post. Hopefully by the end of the day today, we will have a resolution to the whole fridge-gate thing. 11-4. Seriously repair company? Give me a bigger window of time to wait around for you. Come on!
Ok, enough of that. Just letting you know that hopefully my broken-record/broken-fridge talk will be over soon. And we can all move on. Ice for everyone!
Back to Thanksgiving.
Just to recap, every single year for the past… 4 years, ish, we head over to Mike’s family for ye olde turkey day. Mike’s mom looooves Thanksgiving. This is her holiday. She makes 2 to 3 turkeys, depending on how many people are attending. Sweet potatoes, mashed potatoes, stuffing, veggies, bread, cranberries, the whole spread. I stay out of the main dishes and sides. She’s got it locked down!
Ingredients
2 cans refrigerated crescent rolls-8oz
4 oz feta cheese crumbles
4 oz mozzarella cheese-shredded
3 oz spinach, fresh or spinach frozen
2 oz black olives,diced
1 egg white,beaten
1/4 tsp red pepper flakes
How To Make SPINACH FETA STUFFED CRESCENTS
Begin by chopping the spinach and olives and putting them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt. Toss thoroughly and set bowl aside.
Unroll the crescent dough and divide into triangles. Using a spoon, place tiny heaps of spinach mixture on the wide part of the dough triangle.
Roll them up!
Place on a greased cookie sheet. Before putting them in the oven lightly brush each roll with the egg white. Bake for 15 minutes or until golden brown. At the temp printed on the packaging for the rolls.