I found this recipe in a little weekly circular that we get, and it sounded good. But really, you could probably wrap up anything in a crescent roll, and it would be good, right? I only used about 3/4 the spinach they call for, since Toby isn’t a huge spinach fan. These weren’t hard to make, but they were messy. Maybe I filled the little pockets too much, I don’t know, but they were kind of oozing out the sides when I put them in the oven. I served them with Quorn Naked Cutlets (which I doctored up with some olive oil and lots of pepper), and a green salad. Even with spinach in them, Toby liked them.
Lucky Pockets O’Green
(March/April 2008 copy of Virginia Home & Family Magazine)
1 10-ounce package frozen chopped spinach
1 1.4-ounce package dry vegetable soup mix
1 8-ounce carton low-fat sour cream
1 3-ounce package low-fat cream cheese
1 8-ounce can sliced water chestnuts, chopped
2 green onions, chopped
2 8-ounce cans crescent roll dough, divided
3 hard-cooked eggs, chopped
Preheat oven to 375 degrees. Thaw spinach and press to remove moisture. Blend together spinach, soup mix, sour cream, cream cheese, water chestnuts, and green onions. On lightly greased baking sheet, spread out 1 can of crescent dough into 4 separate rectangles. Spread spinach mixture on top of rectangles, then sprinkle with chopped eggs and top with remaining 4 rectangles from second can of dough. Cut each rectangle in half and seal all edges with a fork. Bake at 375 degrees for 20-25 minutes or until golden brown. Serve warm as a vegetable side dish.