i like the style of your receipes but I don’t understand why you use so much prepared stuff, like dried garlic, pre made dough and so on. also in the other receipes there no big difference to getting industrialized ready-made meals when cooking with baking spray and pre-cooked ingredients.
You know, just the other day I was thinking to myself “Hey Fritz, you really need to cook more with spinach, spinach is pretty awesome!” Lo and behold, serendipity has delivered unto me this perfect opportunity.
Love the simplicity! And I promise, this garlic hound will not forget the garlic butter. Although my girls will probably use the Sriracha (I always feel like that name has 1 too many “R”s in it) oh and one more thing….I haven’t heard anyone say “Fuckin A” in a loooong time LMAO!!
Joram: most advanced cooks will agree with you in general, but garlic powder definitely has its uses, like here. You get a sharper flavor with the powder that stands up to the butter, as well as a better texture.
The trick is to let it stand for at least 10 minutes. Garlic powder needs a few minutes to get going.
This recipe reminds me a little of Argentinian empanadas, so maybe you should try a filling made of “humita”: you have your corn boiled. Then you cook the grains in a small saucepan with milk; you add a little of cournflour to make it heavier, chives, onions, salt, and if you like, some cream cheese or cheese spread. Not very sure on the proportions, but if you look for a recipe, there would be no big deal 🙂
PD: good luck with the book~ ♥
Joram: The way I see it, prepared ingredients are what most people have on their hands and what most people actually use for the fancy recipes on cooking shows and what not. The spirit of the whole thing that started with 2am chili is to cook food with “pedestrian ingredients”. Not everyone has a herb garden in their back yard or buy fresh herbs in bulk so they can spend a teaspoon of it here and there every recipe.
Besides, listing prepared ingredients as the default really lessen the barrier of entry for people who’s trying to cook or cook a particular recipe for the first time. Fresh ingredients might not be available in your area, might not come in the right sizes (I HATE salsa recipes that says “4 tomatoes”), might not have the right flavor, spoils quicker…
Besides, cooking up your own meal compared to buying prepared meals still saves money. Yes, the cooking time could have been used to make more money, but cooking is (or should be) a leisure activity and with today’s economy, I bet more people have time than ways to make money on their hands.
Finally, you can always substitute fresh ingredients for the prepared stuff listed on the recipe. Not a justification to list prepared ingredients per-se, but you know, the option is always there.
Looks like a great fast and tasty recipe! I expect it’ll be a hit at thanksgiving.
Side-note: I kept reading and waiting for the main character to realize he’d just covered his burger and fries with very hot rooster sauce instead of ketchup. I’d enjoy a spit-take scene at the end of the comic. 🙂
I see why people may get upset with prepared ingredients because it would be nice to think that we live in a world in which we have unlimited time (and money) to nourish our bodies with only the freshest and best ingredients. However, I live in the real world and I work 12 hours a day and recipes from the website make me happy. I’ll take garlic powder and crescent rolls over the drive-thru any day. Thank you Tyler for giving me new ideas for quick and easy home cooking!
A while ago I was browning hamburger to make hamburger helper, only to find there was no milk. so instead i replaced the hamburger helper, with stuffing and melted cheese. Which is surprisingly good actually. feel free to try 😀
Clearly joram is not the target audience of this website and the upcoming book; to me this appears to be geared toward males under 30 years old who didn’t grow up being taught how to cook. I love recipes that are geared more toward novice cooks because they are the ones who need them the most. We are living in a time-crunch world and some fresh-out-of-college 22 year old who grew up on boxed mac n cheeze because that is all mom had time to cook is just gonna order a pizza when confronted with a recipe that tells him to infuse olive oil with minced garlic.
btw – I am a 36 year old female who has been cooking longer than I can remember and got the “Home Economics Book Award” at high school graduation, but I am always looking for new ideas for convenient meals and have a sense of humor much like that of younger males.
It’s been my experience that those who object to prepared ingredients tend to stick their nose in the air so high and so frequently they get a double chin on the back of their neck.Wouldn’t we all just love to have the time and money to grow our own chervil and vegetables, maybe have a special little basket for our daily slow-motion, soft-focus stroll through the garden as we harvest? Screw that. I’m busy. I happen to be a skilled and creative cook and have never had a single complaint from anyone I’ve given food to. I like fresh ingredients for a special treat, but sometimes I need garlic infused throughout my butter or oil, not just minced up in little pieces that get stuck in my guests teeth. You can mash up tomatoes to make sauce, but try to get a deep, rich tomato flavor without a ((gasp)) can of tomato paste!
My mom taught me a similar recipe when I was about 12. Only, instead of spinach and cheese and stuff, it used BUTTER and CINNAMON SUGAR for a filling and a frosting made from confectioner’s sugar and a splash of milk. It made for a great, fast breakfast for the family.
The only problem with it is that they (like all products using store-bought dough from a can) needed to be served pretty fresh, otherwise you’d be able to taste the preservatives.
Dude, I’m a poor college kid who lives in a second story apartment. I don’t have money to go buy shit from scratch, and don’t have room for a garden, so handover the dried garlic please and thank you.
Tyler, this crap is awesome! Can’t wait for your book. I’m going to buy like, 20 of them. And one of them is going to go to my boyfriend, because he has no idea what he’s doing in the kitchen, but I think he’d be able to do your stuff just fine! Keep up the great work!!! =D
I made these for a party I had last night and they were a HIT. I didn’t do the garlic butter, but instead sauteed the spinach with garlic and then topped the crescent rolls with olive oil, parmesan and garlic salt. They were awesome!
I have a casserole recipe that uses ground beef (cook it first), spinach, and Italian seasoning. That mixture, with mozzarella instead of jack, would be mighty fine in this recipe. It’d be a meal in your hand.
I guess I would use just a buttery puff pastry for this one?
It looks delicious, I’ll be giving this one a go.
I notice a few peeps complaining about you using prepared stuff, I have to say, I am usually all about making things from scratch (except puff pastry) but I find this refreshing. It works for an everyday I-just-need-to-whip-something-up-for-tea-and-not-take-too-long type of person.
I’ll put more effort in on a weekend but this seems achievable on a weeknight especially if I am having friends over.
thanks for adding Celsius, that is very cool 🙂
maybe, if the book is only published in the USA you could make sure there is a conversion chart in the back?? and include Australian measurements maybe 🙂
Just got done making these and have to say freaking A! I made some with sriracha inside with the spinach and pepper jack have to say not bad at all and indeed do not forgo the garlic butter it does add a extra layer of flavor that was amazing. Sadly I didn’t have any parm cheese but still the olive oil gave them a nice brown and delicious look and taste that I loved and so did my family haha
I have a recipe you might like, Its my breakfast casserole. You start by grating potatoes (preferably red) and adding them to the bottom of a casserole dish. Broil it until it browns. Add bacon, sausage, ham, leftover steak or whatever meats you have handy. let them brown abit. now add at least a handful of cheese, preferably mozzarella. melt the cheese, and add scrambled eggs and return to the oven till the eggs are cooked. top with a pinch of cheese and serve with ketchup. This is a great recipe for the avid gamer because of all the downtime it entails.
Baking these right now – oh my gosh, they smell so good!
Apparently my husband picked up the plus-sized bag of spinach – made 8 very generously spinach-topped rolls and still had a large amount left over. But am I crying? Nope. 😀 Just make more!
I did make one minor modification – I mixed garlic powder, minced onions and basil into the spinach. I like my food full of flavour, if you can’t tell.
I bet these’d be really pretty as part of a Christmas dinner spread. Maybe mix some bacon bits and water chestnuts in as well….
I just LOVE your recipes. I have used several and would DEFINITELY buy your cookbook. It would be the first cookbook ever bought by myself, as I always just look up random recipes online. Keep em comin!
Joram is a douche.
I tried these tonight, they were so easy and so delicious. I loved the garlic butter, and I think this recipe could be used for a lot of different combinations. Just throw whatever you have in your fridge that would be good warm and all cheesy!
I made this for all of my housemates. There are 10 of us living together so, I made about 100. I live with a vegan so I used a soy cheese on hers. For the rest I used a smoked gouda. It was pretty wonderful. Thanks!
Made a pizza like roll!
Instead of spinach i spreaded pizza sauce, added mozzarella cheese, pepperoni, and more chees, a dash of oregano. on the others mozza and parmesan cheese, bacon and sealed the deal.
Mutha-F*ckin good! Nice recipe
Just tried this. For future reference it might help if one knows how to make crescent rolls in the first place. experiment a bit, make em plain the first couple times. otherwise you get the monstrosity that is cooking in my oven this very moment.
Buy namebrand dough or you’ll have a very bad time trying to unroll it. I bought walmart brand the first time around, and it would NOT unroll, but this time around I used Peppridge Farms instead which was perfect. Pizza Hut’s garlic parm wing sauce is even better than garlic butter to dip these in. Seriously. Try the wing sauce.
Hey! love your website and i love all your recipes. This one is one of my favorites, and for those looking for a little twist, i highly recommending sautéing some onions and sun dried tomatoes together to add in the mix. Keep up the good work!
Great idea w/the spinach. I make something similar to these w/my son w/pepperoni and cheese. A quick recipe you might like..make a p/b/j sammich ( thin on the spreading though ), cut into 3/4 lenghtwise strips, coat in whisked egg ( like french toast ) and cook till golden brown..top w/ powdered sugar..fab and fast..my family loves em !
Yunno, I made these with ham (And with bacon) and I gotta say, cheddar on the inside and mozzarella over the top in the last minute or two of baking, and it’s just PERFECT. The only thing better is if you happen to have marinara or nacho cheese nearby. Possibly warmed to your specifications. mmm
These are a BIG win every time I make them. In fact, big plate of Spinach Jacks is my dinner tonight. I love the cook book. It’s become my go to books when I don’t know what to fix for dinner. Keep up the great work!!!!
TBH I’ve been making this every year for a friends thanksgiving/christmas party. Substituting pepper jack and adding bacon to them with the spinach, and mozzarella on top! Everyone always asks how I make it and I just point them your way.
Anyway, thank you for the dish. Going on 5 years strong and I’ll keep making them till my arteries clog.