I definitely put the manic in manic Monday today!
My eyeballs were glued to the computer screen for ten straight hours, only releasing their sweet death grip long enough to slurp down Spaghetti & Mini Meatball Soup and one of my, cough, 12 Chobani Greek yogurts, cough for lunch.
Sorry but Hy-Vee was having a $1 sale on these babies this weekend AND they had all the new flavors in stock including Blood Orange,
and Apple Cinnamon!
That girl giggling in the dairy aisle? Yeah that was me. I love a good yogurt sale! :D
Needless to say, I was totally spent after work and so very thankful that dinner took less than 30 minutes of prep time.
Spinach & Sausage Pinwheels!
Spinach & Sausage Pinwheels are crescent roll dough sheets slathered with a spinach and cheese mixture, topped with spicy Italian sausage, then rolled, sliced and baked.
They are sooooo gooood!
Start by mixing a cheesy spinach mixture, which includes ricotta cheese, feta cheese, Italian seasoning, and frozen-then-thawed spinach. I’m pretty sure the spinach in here cancels out the calories from the cheese. And the sausage. And the crescent rolls.
Oh, by the way, I’ve gotten a couple questions as to what Italian Seasoning is. It’s just a mixture of traditional Italian spices like oregano, thyme, parsley, rosemary and sage. It’s available right in the spice aisle.
After the spinach mixture is ready to go, turn your attention to a tube of crescent roll dough sheets.
These sheets work just great for this recipe, as you don’t have to pinch together the triangles that come in a tube of regular crescent roll dough, and would also be perfect for 8 Minute Mini Cinnamon Rolls.
Roll the sheet out relatively thin – about 1/8 inch in thickness – then slice it in half with a pizza cutter.
Spread each half with half the spinach mixture, then sprinkle cooked Italian sausage on top. I used local spicy Graziano’s sausage. It’s SO flavorful!
Roll each half up…
Pinch the seams…
Then slice each half into 8 slices with a sharp, serrated knife, so you have 16 pinwheels total.
Bake and serve with your favorite marinara sauce!
Spinach & Sausage Pinwheels
10oz (1 box) frozen spinach, thawed and squeezed dry
1/2 cup low-fat ricotta cheese
2oz feta cheese, crumbled
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/3lb spicy Italian Sausage, cooked and cooled
1 tube (8oz) Pillsbury Crescent Roll Dough Sheets
1. Preheat oven to 375 degrees. Mix together spinach, ricotta cheese, feta cheese, Italian seasoning, salt and pepper in a bowl. Roll out crescent roll dough sheet until it is about 1/8″ inch thick, and slice it in half width-wise with a pizza cutter. Spread half the spinach mixture on each half.
2. Sprinkle cooked sausage evenly over both halves, then tightly roll each half lengthwise, pinching the seams when it is fully rolled to seal.
3. Cut each half into 8 slices with a sharp, serrated knife, for a total of 16 pieces. Bake on a non-stick sprayed baking sheet for 15 minutes, or until golden brown, and serve with your favorite marinara sauce.
I nearly had to fight Ben off with a stick to get my own share of this recipe. He inhaled them.
Me too! The flavors were so awesome, and it was just a really fun recipe. The possibilities for what to put inside are endless too. I’m thinking scrambled eggs, bacon and cheese would be a super-fun breakfast twist.
I ate more of these than I care to admit…
Good thing I tackled this treadmill routine after work today!
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I’m telling you – my 20 Day Holiday Workout Challenge really changed the way I feel about working out during the week. I had a really hard day, and about 100 things to do tonight, but not going to the gym today just wasn’t an option. It just feels like something that’s part of my day now.
I’m rollin’ with it!
Off to tackle that to-do list while watching The Bachelor. See ya!
Do you struggle with consistently including workouts into your schedule, or do you feel like you have a pretty good routine down?