Spinach Methi Mushroom Cheesy Crescent Roll Puffs


Need a recipe to get your kids to eat their green vegetables? Or any vegetable, for that matter? Even though I can see myself trying to sneak in vegetables in creative ways if I get desperate, I am more a member of ‘let them appreciate what they are eating’ club. So, I try NOT to sneak in things that are not my kid’s favorite things to eat. Instead, I just steam or boil or cook them to nothingness and then mush them into whatever the main dish is. Haha. I guess that is a kind of sneakiness. Except, I call it extreme Indian vegetarian cooking 🙂

I didn’t really need to do that here. No, not because my kid devours spinach but because he likes Crescent Rolls.

This is a very easy recipe to make. Here goes: (don’t let the number of ingredients scare you, you can choose to just go with one main ingredient like Spinach only)


  1. Olive oil – 2-3 Tablespoons
  2. Finely chopped Shallots or Onions (1 small)
  3. Finely chopped spinach – I used frozen – 1 cup
  4. Finely chopped methi (or fenugreek) – I used frozen – 1/2 cup [Skip methi if you don’t like it or can’t find it at your local Indian grocery store]
  5. Finely chopped fresh mushrooms (depending on the size) – 4 medium sized ones and
  6. Seasoning of your choice (I used Curry Powder)
  7. Grated Cheddar-Gruyere Cheese (as much as you want)
  8. Salt to taste
  9. A can of Crescent Rolls
  10. 1 egg (although you don’t use all of it).


  1. Heat olive oil in a pan and get it to sizzle (as in, when something drops in, it should sizzle – you can test this by dropping some chopped onion or shallots in)
  2. Once the olive oil is ready, add the finely chopped onion (or shallots) and saute until translucent.
  3. Next, add the defrosted spinach and mix well into the onion-oil mix.
  4. After the spinach-onion-oil mix has blended well, add the methi and mix.
  5. Allow to cook for 2-3 minutes on medium flame. Keep an eye on it though. You don’t want to have the greens sticking to the pan.
  6. Add the finely chopped mushrooms and make sure everything is well mixed.
  7. Add the curry powder (I never measure this, preferring to eyeball it but if you absolutely must know, two-three teaspoons should be sufficient for the flavor. Add more if want a stronger flavor. Mix well.
  8. Add salt to taste and mix again.
  9. Turn the stove off and grate Cheddar-Gruyere (you can use other kinds of cheese but I had some leftover from cooking for Canadian Thanksgiving so decided to use it up) directly into the pan. Be as generous as you want.

While the Spinach-Methi-Mushroom-Cheese mix is cooling, open your can of crescent rolls (I used Pillsbury) and get the dough out. To be quite honest with you, I made the dough into little puffs because ahem….I don’t actually know how to roll them into crescent rolls…If you do and are good at it, make these into Spinach-Methi-Mushroom-Cheese Rolls instead of Puffs 🙂

Preheat the oven to 350 degrees Fahrenheit.


Beat the egg and set aside.

Let the dough sit for a few minutes. If you don’t and the can is fresh out of the refrigerator, it tends to stick to your hands or rolling pin.

Once you’re ready, pull out a dollop of dough and roll into a round ball, a little smaller than the size of a golf ball.

Roll the ball into a round (I’m sorry I don’t have pictures. Not being a food blogger, I don’t always consciously remember to take pictures while in the midst of making things). The fatty dough is very malleable so don’t worry about getting a perfect round. Using a rolling pin may be helpful but you could as well just use your fingers to pull at the dough.

Once the rolled dough is reasonably round, put some of the Spinach-Methi-Mushroom-Cheese mix into its middle. Fold in all the sides of the rounded and rolled dough (i.e., bring the outer edges of the rounds into the center folding over the mix.

Gently, using your fingers, you may choose to make the puffs rounder or more spread out, if you like. (the images of the final product above should give you an idea)

Grease a baking pan with cooking spray (optional). Place the stuffed roll-puffs onto the pan and glaze/brush the top with egg (this gives the baked puffs a nice golden-brown color)

Bake for 12-14 minutes. (Note: The egg brushing will make the top of the puffs appear done sooner than they should. You should keep the puffs in the oven for at least a minimum of 12 minutes. The puffs may end up becoming softer than you want or expect which is usually okay but I prefer my puffs not too soft).

Enjoy warm.

What is your favorite thing to make from crescent rolls?


Mummy in a Tutu

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