Spinach And Mozzarella Stuffed Puff Pockets Recipe

An Easy recipe for spinach and mozzarella stuffed puff pockets. A delicious addition to any meal.


2 tubes crescent rolls, 8 ct.
16 thick mozzarella cheese slices
1 onion, finely sliced
3-4 cups fresh baby spinach, chopped
1 cup mushrooms, finely sliced
salt and pepper
1/8 cup pumpkin seeds
2 eggs, beaten


Preheat the oven to 350 degrees. Grease a large cookie sheet.

Unroll the crescent dough and divide into triangles. stretch them out thin.

Chop the mushrooms, spinach and onions and layer them on each pasty. Top with the mozzarella slices,

Roll them up and place them on sheet.

Brush them with the egg wash, salt and pepper and sprinkle pumpkins seeds over top.

Bake for 15 minutes or until golden brown.