All Recipes

Cheesy Spinach and Sun-Dried Tomato Rolls

Prep

15 MIN

Total

45 min

Servings

8 Servings

Easy Velveeta & Spinach Pinwheels: Crescent dough filled with creamy VELVEETA, spinach, and sun-dried tomatoes. A simple, savory snack or appetizer.

Ingredients

  • 1

    can

    refrigerated crescent dough sheet (8 oz.)

  • 6

    oz

    VELVEETA, divided

  • 2

    tbsp

    milk, divided

  • 1/2

    cup

    tightly packed baby spinach leaves, chopped

  • 2

    tbsp

    drained julienne-cut sun-dried tomatoes

Instructions

  1. Step 1

    Heat oven to 350°F.

  2. Step 2

    Unroll crescent dough onto lightly floured cutting board; firmly press perforations and seams together to form 12x8-inch rectangle.

  3. Step 3

    Cut 4 oz. VELVEETA into 1/2-inch cubes; place in microwaveable bowl. Add 1 Tbsp. milk. Microwave on HIGH 20 sec. or until VELVEETA is completely melted and sauce is well blended when stirred

  4. Step 4

    Spread VELVEETA sauce over dough; top with spinach and tomatoes. Roll up, jelly roll style, starting at one long side; cut crosswise into 8 slices.

  5. Step 5

    Place, cut sides up, in 8-inch round dish sprayed with cooking spray. Gently press down each roll to fill in the space between each other.

  6. Step 6

    Bake 28 to 30 min. or until rolls are golden brown.

  7. Step 7

    Cut remaining VELVEETA into 1/2-inch cubes; place in microwaveable bowl. Add remaining milk. Microwave 10 to 15 sec. or until VELVEETA is completely melted and sauce is well blended when stirred. Drizzle over rolls.

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