Spinach, Pepper & Carrot Crescent Squares

I first made these spinach, pepper & carrot-filled crescent squares on a busy Sunday when I wanted something colorful, fast, and a little more nutritious than plain pastry. They turned out light, slightly tangy from the cream cheese, and just sweet enough from the carrots to please kids and grown-ups alike. If you like carrot-forward recipes, you might also enjoy this gluten-free carrot cake as a follow-up dessert idea for the same brunch spread.

Why you’ll love this dish

These crescent squares are the kind of recipe you reach for when you want big flavor with minimal effort. They use ready-made crescent roll dough for a quick shortcut, while the fresh spinach, diced bell pepper, and grated carrot add color, texture, and nutrients. They work as an appetizer, school lunch side, or a light snack for game day.

“Easy to assemble, bright on the plate, and kid-approved — they vanished within minutes at my family brunch.”

Reasons to try it:

• Fast: about 20–25 minutes from start to finish.
• Budget-friendly: pantry staples and one vegetable-rich filling.
• Flexible: swap cheeses or veggies without breaking the recipe.
• Crowd-pleasing: portable, hand-held bites perfect for parties or packed lunches.

How this recipe comes together

Start by softening the cream cheese and preparing the vegetables so everything mixes smoothly. The filling is blended until creamy but still textured from the grated carrot and diced pepper. Each crescent triangle gets a spoonful of filling at its wide end, rolled into a neat parcel, brushed with egg wash for a glossy finish, then baked until golden and puffed. Expect flaky edges where the crescent dough seals and a soft, flavorful center where the cream cheese meets the veggies.

What you’ll need

• 1 package crescent roll dough (store-bought)
• 1 cup fresh spinach, chopped (packed)
• 1 bell pepper, diced (any color)
• 1 cup carrot, grated (about 1–2 medium carrots)
• 1 cup cream cheese, softened
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 egg (for egg wash)

Notes and substitutions:

• Cream cheese: use reduced-fat if desired, or a ricotta-cream mix for a lighter texture.
• Spinach: wilted and squeezed (if using frozen spinach, thaw and squeeze dry first).
• Gluten-free option: some stores carry gluten-free crescent dough; check the label if you need a gluten-free baking option. For inspiration on carrot-forward gluten-free desserts, see this gluten-free carrot cake.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the chopped spinach, diced bell pepper, grated carrot, softened cream cheese, garlic powder, and a pinch of salt and pepper. Stir until evenly mixed and creamy.
3. Unroll the crescent roll dough and separate it into triangles along the perforations.
4. Spoon about 1 to 1 1/2 tablespoons of the vegetable mixture onto the wide end of each triangle, keeping the filling centered and not too close to the edges.
5. Roll each triangle tightly from the wide end toward the tip, tucking the tip under slightly to seal. Place the rolls seam-side down on the prepared baking sheet.
6. Beat the egg in a small bowl and brush the tops of each roll lightly to create a shiny, golden finish.
7. Bake for 12–15 minutes, rotating the pan halfway through if your oven has hot spots. The crescents are done when they are puffed and golden brown.
8. Let cool for 5 minutes on the baking sheet before transferring to a serving platter.

Best ways to enjoy it

Serve these crescent squares warm or at room temperature. They’re excellent with:

• A zesty yogurt-dill dip or a simple marinara.
• A crisp green salad for a light lunch.
• As part of a brunch board with sliced fruit and cheese. If you want an indulgent sweet element on the same menu, pair them with Pecan Pie Crescent Rolls for dessert — both showcase how versatile crescent dough can be.

Plating tip: arrange them in a circle with a small bowl of dip in the center for a festive party presentation.

Storage and reheating tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Cool completely before sealing to avoid sogginess.
• Reheat: Reheat in a 350°F (175°C) oven for 6–8 minutes or until warmed through; this brings back the crisp edges better than a microwave. If using a microwave, heat in 20–30 second bursts to avoid soggy pastry.
• Freeze: Place cooled, unbaked rolled crescents on a tray and freeze until firm (about 1 hour). Transfer to a freezer bag and freeze up to 2 months. Bake from frozen, adding 4–6 minutes to the baking time and checking for golden color.
  Food safety note: because these contain cream cheese, keep them refrigerated and discard after 3–4 days. Always cool to room temperature no more than 2 hours after baking before refrigerating.

Pro chef tips

• Drain moisture: If your spinach is very wet, squeeze it in a clean towel. Excess water will make the filling runny and make the dough soggy.
• Grate finely: Finely grated carrot mixes into the cream cheese better and cooks through faster.
• Don’t overfill: A heaping spoonful can cause filling to leak during baking—keep it modest so seams stay sealed.
• Seal well: Press the dough gently at the base when rolling to reduce splitting.
• Even baking: Space the rolls so hot air can circulate; a crowded tray yields uneven browning.
• Egg wash alternatives: For a richer color, use egg yolk only. For a vegetarian-friendly glaze, brush with milk or a milk-alternative.

Creative twists

• Cheese swaps: Mix in crumbled feta or shredded mozzarella for a different flavor profile.
• Herb boost: Add chopped dill, basil, or chives to the filling for freshness.
• Add protein: Stir in cooked, crumbled bacon or diced ham for a heartier bite.
• Vegan version: Use dairy-free cream cheese and vegan crescent dough (or puff pastry) if available. For binding, add a teaspoon of aquafaba to replace egg wash.
• Spice: Add a pinch of smoked paprika or red pepper flakes for a smoky kick.
• Make it a tart: Instead of individual rolls, press the filling into a crescent-dough sheet, fold the edges over as a rustic tart, and bake until golden.

Your questions answered

Q: How long does prep take?
A: About 10 minutes to chop and mix, plus 12–15 minutes baking — roughly 25 minutes total.

Q: Can I make these ahead of time?
A: Yes. Assemble and refrigerate the unbaked crescents for up to 24 hours, then brush with egg wash and bake when ready. Or freeze unbaked for up to 2 months (see storage section).

Q: Are these kid-friendly?
A: Very much so. The mild veggies and creamy filling are generally attractive to children. You can finely dice veggies or even finely shred additional cheese to increase appeal.

Q: Can I use puff pastry instead of crescent dough?
A: Yes. Puff pastry will give a flakier, more uniform crust. Cut into similar-sized triangles and fill the same way.

Q: Is egg wash necessary?
A: Not strictly, but it gives a glossy, golden finish. For an eggless option, brush with milk or plant milk.

Conclusion

If you enjoy easy, vegetable-forward appetizers that look like they took longer to make than they did, these spinach, pepper & carrot crescent squares will become a go-to. For another festive, veggie-centered pastry idea, try the Vegetarian Spinach Cranberry Mushroom Wreath recipe available here: Vegetarian Spinach Cranberry Mushroom Wreath.

Spinach, Pepper & Carrot Crescent Squares

These colorful crescent squares filled with spinach, bell pepper, and carrots are light, nutritious, and kid-approved, perfect as an appetizer or snack.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 12 pieces

Course: Appetizer, Brunch, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the filling

• 1 cup fresh spinach, chopped (packed) Wilted and squeezed if using frozen
• 1 cup carrot, grated (about 1–2 medium carrots) Grate finely for better mixing
• 1 bell pepper diced (any color) Any color bell pepper can be used
• 1 cup cream cheese, softened Reduced-fat or ricotta-cream mix can be used
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

For assembly

• 1 package crescent roll dough (store-bought) Check for gluten-free options if needed
• 1 egg for egg wash Alternative: use milk or a milk alternative

Method

 

Preparation

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine the chopped spinach, diced bell pepper, grated carrot, softened cream cheese, garlic powder, and a pinch of salt and pepper. Stir until evenly mixed and creamy.
3. Unroll the crescent roll dough and separate it into triangles along the perforations.

Assembly and Baking

1. Spoon about 1 to 1 1/2 tablespoons of the vegetable mixture onto the wide end of each triangle, keeping the filling centered.
2. Roll each triangle tightly from the wide end toward the tip, tucking the tip under slightly to seal. Place the rolls seam-side down on the prepared baking sheet.
3. Beat the egg in a small bowl and brush the tops of each roll lightly to create a shiny, golden finish.
4. Bake for 12–15 minutes, rotating the pan halfway through. The crescents are done when they are puffed and golden brown.
5. Let cool for 5 minutes on the baking sheet before transferring to a serving platter.

Notes

Serve warm or at room temperature. They can be served with a yogurt-dill dip, marinara, or as part of a brunch board. Store leftovers in the fridge for up to 3 days; reheat in a 350°F oven for best results.