Easy to make, cheesy, crescents stuffed with iron-rich dark green spinach and mushrooms. Great as an appetizer or side, or make a bigger pouch with the crescents, and serve them as a great vegetarian main course.
10ouncesfrozen chopped spinachcooked and drained well
1cupshredded Monterey Jack cheese
¼cupdry onion flakes
1 ½teaspoonsparsley flakes
3packages refrigerated crescent rolls8 ounces each
Preheat oven to 350° F.
Heat oil in a small skillet. Once hot, add chopped mushrooms, and sauté until mushrooms start to brown and have released all of their juices. Remove from heat.
In a medium bowl, lightly beat eggs. Add cooked and drained spinach, cooked mushrooms, ricotta, Monterey Jack cheese, and remaining spices. Mix well.
To make appetizer or side dish sized spinach mushroom crescents:
Separate crescent rolls into triangles. Spoon about 1-2 tablespoons spinach mushroom filling into the center of each crescent, and roll up.
To make main dish sized spinach mushroom crescents:
Divide each package of rolls into 4 rectangles, sealing perforations if there are any. Fill each rectangle with ¼-cup to 1/3-cup of the spinach mushroom filling. Pull the 4 corners of the dough to the center and give a little twist to the dough at the top.
Place filled crescents on an ungreased baking sheet, or one that’s been lined with a silicon baking mat or a piece of parchment paper, and bake 15-20 minutes, or until crusts are golden brown.