Everybody knows the dinnertime woes: someone will love it while the other person can’t even stand the smell of it. Welcome to my homestead, where the hubs is a meat and potato guy, and I am a veggie lover.  Anytime I cook broccoli or cauliflower, he tends to leave the house or walk around with his shirt over his nose. So, instead of constantly trying to make him like what I like, I adapted. I have this great method of cooking now that consists of one main thing that we will both eat and then we get our own sides. Or, sometimes when he wants a pork chop, that main thing we both eat will be corn on the cob. We roll with the punches in our house if you haven’t noticed.

This recipe, which is actually two-in-one, was created due to me loving spinach and him loving pepperoni. Even though it is technically two recipes, it doesn’t take any longer to make these little morsels of cheesy goodness, and in the end, everyone is happy with their snack.


First thing is first: Preheat your oven to 375. Line your cookie sheet with tin foil and spray it with a non-stick oil. Pop the crescent roll can… careful! That tube gets me EVERY time! Roll out four of the rolls flat on your lined pan. Smear about 1/2T of red sauce on each of the rolls and place 2 pieces of pepperoni on the larger portion of the roll. Add about 1” x ½” of mozzarella cheese and roll them up! Make sure you seal the edges so the sauce stays put in your roll. Place one piece of pepperoni on the top of the rolled crescent roll and great ready to mix up your spinach mix.


Mix together the remaining mozzarella (dice it up smaller for this part), the feta cheese, the spinach, sour cream, salt and pepper loosely.

Put about 1 T on each of the remaining crescent rolls, but try not to overfill them. You can always just eat the remaining mixture; no worries! Roll them up and pop them in the oven for about 12-14 minutes. You want the crescent rolls to be a nice golden brown and the cheese to be melted but you also want the roll cooked all the way through.

When they come out of the oven, remove them from the baking sheet as soon as possible. The cheese will begin to melt out and they will stick to the pan if they are left there too long.

This turned out to be a wicked good snack on a Saturday afternoon! It was super quick and easy and the hubs was pretty impressed. He didn’t even have to smell the aroma of broccoli that day.


  • 1 tube of 8, crescent rolls
  • 12 pieces of pepperoni
  • About ¾ - 1 cup fresh mozzarella
  • 1T Feta Cheese
  • ¼ Cup chopped fresh spinach
  • 2t Sour Cream
  • 2T Red Sauce (spaghetti, marinara or pizza sauce)
  • Salt & Pepper



I have made these a few times since first writing this post. For the spinach rolls, I now put twice the amount of spinach in the recipe. I have also used kale instead of spinach, which is equally delicious!

I happened to have some ricotta on hand one day, so I used that in the place of the sour cream. It reminded me of a nicely crafted calzone from back home.

Ham and pineapple used as a filling instead of pepperoni creates a taste similar to the famous Hawaiian pizza. Be sure to let your pineapple really drain otherwise it will water-down the cheese and make a mucky mess.





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