Flaky Greek Crescent Rolls Recipe

Greek Crescent Rolls combine feta cheese, sun-dried tomatoes and other Mediterranean flavors to create a delicious vegetarian appetizer that’s perfect for parties, game day, or a quick weeknight treat.

This recipe combines layers of buttery, flaky crescent roll dough with a creamy Greek-style feta dressing and a vibrant filling of sun-dried tomatoes, spinach, garlic and crumbled feta. The result is an easy, crowd-pleasing appetizer with classic Mediterranean flavors and a golden, irresistible finish.

What you’ll need

These rolls are made from simple, easy-to-find ingredients. You can assemble the filling in about 10 minutes and bake the rolls in about 20 minutes.

• 16 oz canned crescent roll dough (two 8-count cans)
• 1 cup Greek-style feta salad dressing (or a homemade feta-yogurt dressing with diced Kalamata olives)
• 1 cup sun-dried tomatoes, chopped
• 1 cup fresh spinach, chopped
• 1/4 cup green onions, chopped
• 1 tablespoon dried oregano
• 4 cloves garlic, crushed
• 1/2 cup feta cheese, crumbled

Tip: If you can’t find a creamy Kalamata-style feta dressing in stores, make a quick dressing by mixing Greek yogurt with crumbled feta, a splash of olive oil, a squeeze of lemon, and a few chopped Kalamata olives. That bright, tangy dressing pairs beautifully with the other filling ingredients.

Step-by-step instructions

Follow these simple steps to assemble and bake the rolls. Prepare the filling first so everything is ready when you unroll the pastry.

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the sun-dried tomatoes, chopped spinach, green onions, dried oregano, crushed garlic and crumbled feta. Toss to mix and set aside.
3. Unroll the crescent roll dough on a clean surface and press the perforations together so the dough becomes two solid rectangles (one from each can).
4. Spread about 1/2 cup of Greek feta dressing evenly over each roll of dough.
5. Divide the spinach and tomato filling evenly across the two rolls of dough, spreading it into a thin layer over the dressing.
6. Carefully roll each dough rectangle over the filling, forming a tube. Press gently to seal.
7. Slice each roll into approximately 1-inch sections and place the pieces close together, cut side up, in an oven-safe dish so they touch slightly—this helps them rise and hold shape while baking.
8. Bake for about 20 minutes, or until golden brown and puffed. Remove from the oven and let cool for a few minutes before arranging on a serving plate.

When baking, these rolls give off an aroma reminiscent of a savory pizza—tomato, garlic and feta mingling under flaky pastry. I like to drizzle a little extra feta dressing on top just before serving for extra creaminess.

Serve warm as an appetizer, snack or part of a mezze spread. These rolls hold up well on a party platter and are easy for guests to pick up and enjoy.

Serving suggestions and variations

• Add chopped Kalamata olives to the filling for a briny boost, or sprinkle in some roasted red pepper for added sweetness and color.
• For a slightly different texture, substitute puff pastry or refrigerated biscuit dough—but adjust baking time and keep an eye on the oven.
• These rolls are vegetarian; to make a pescatarian or non-vegetarian variation, add small pieces of cooked, chopped shrimp or shredded rotisserie chicken to the filling.

Storage and make-ahead

You can assemble the rolls and refrigerate them covered for a few hours before baking. After baking, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispness.

More crescent roll recipe ideas

• Salted Caramel Cinnamon Rolls
• Buffalo Chicken Ring
• S’mores Cinnamon Rolls
• Blueberry Pastries
• Taco Ring
• Jalapeño Popper Pigs in a Blanket
• Taco Croissants
• Breakfast Taco Ring

Recipe summary