Crispy and flaky crescent surrounds a beefy, cheesy center -- get ready to fall in love with this family-friendly, 30-minute dinner recipe.
Cuisine:
American
Servings: 8servings
Ingredients
2 cans (8-ounces each) refrigerated crescent dinner roll dough
1 pound roast beef deli lunch meat, thinly sliced
2cupsfresh baby spinach
6ouncesprovolone cheese sliced, and halved into “semi circles”
2ouncesun-dried tomatoes, cut in thin strips
2tablespoonsItalian Blend Herbs
1cupRanch Dressing, for serving
Instructions
Preheat oven to 375 F degrees. Lightly spray large baking sheet with cooking spray.
Unroll both cans of crescent dough and separate into 16 triangles along perforations.
Arrange triangles (with narrow ends of triangle pointed outward) on cookie sheet to form a heart shape with approximate 6-inch opening in center. Fat ends of triangles will overlap a bit.
Fold up roast beef slices and pile up along the heart-shaped inner perimeter of crescent dough.
Top beef with spinach, halved slices of cheese and sun-dried tomatoes.
Pull each pointed end of dough up and over filling, tucking in underneath to secure. Some of the filling will be showing through, that’s okay.
Sprinkle top of dough with Italian herbs and garlic salt.
Bake at 375 F degrees for 20 to 22 minutes or until lightly golden brown and cheese melting. Let cool for 5 minutes before cutting into slices.