Butternut Squash & Spinach Crescent Roll-Ups

Ingredients

Sauce

• 1/4 cup sour cream
• 1/8 teaspoon chipotle powder
• 1/4 teaspoon smoked paprika
• pinch of salt

Crescent Roll Ups

• Crescent Rolls (8oz)
• 1/4 cup mashed butternut squash [by roasting 1/2-1 cup squash cubes with drizzle of oil and pinch of salt & pepper @ 425 F for 15-20 mins]
• 15-20 baby spinach leaves
• 4 tablespoons shredded mozzarella cheese
• salt & pepper (to taste)

Topping

• 1 tablespoon unsalted butter
• 1/4 teaspoon garlic salt
• 1 tablespoon chopped cilantro

Steps

1. Pre-heat oven to 375 F degrees.
2. Unroll the crescent rolls on a lightly floured surface. Separate the sheets into 4 rectangles. Pinch the perforations to seal.
3. In a small bowl whisk together sour cream with chipotle powder, smoked paprika and pinch of salt. Divide the sauce equally over 4 rectangles.
4. Place 1 tablespoon of mashed butternut squash, 5-6 baby spinach and 1 tablespoon of shredded mozzarella cheese on top of each rectangle. Sprinkle salt and pepper.
5. Fold each rectangle, starting from the short side and pinch the ends to seal. Cut into 3 equal parts. You will have total of 12 roll-ups.
6. Place the rolls on a baking sheet or pan lined with parchment paper.
7. Bake the crescent roll ups at 375 F degrees for 20 minutes on until nice golden brown in color.
8. Take the rolls out of the oven and meanwhile melt a tablespoon of butter in a pan. Add garlic salt and chopped cilantro to the butter and brush the rolls with this prepared butter.
9. Serve warm with tomato ketchup/hot sauce!