Spinach Stuffed Crescent Rolls

• 1/2 cup onion, chopped
• 1/2 cup mushroom, sliced
• 2 teaspoons garlic, minced
• 1 (10 ounce) package frozen spinach, thawed & drained
• 1 cup part-skim ricotta cheese
• 3 ounces mozzarella cheese, shredded
• 1/4 cup nonfat sour cream
• 1/4 teaspoon seasoning salt
• 1/8 teaspoon cayenne pepper
• 1 dash ground nutmeg
• 8 ounces refrigerated crescent dinner rolls

1. Spray medium skillet with nonstick cooking spray. Saute onion, mushrooms and garlic until onion is transparent.
2. Remove from heat.
3. Stir in spinach, ricotta, mozzarella, sour cream, salt, cayenne and nutmeg until throughly combined.
4. Seperate crescent rolls.
5. Place 3 tablespoons spinach mixture on wide end of each piece of dough.
6. Roll up to form crescent.
7. Place on nonstick baking sheet.
8. Bake 20 minutes at 350.

onion, mushroom, garlic, frozen spinach, ricotta cheese, mozzarella cheese, nonfat sour cream, salt, cayenne pepper, ground nutmeg, rolls

Taken from www.food.com/recipe/spinach-stuffed-crescent-rolls-316144 (may not work)