Spinach-Cheese Croissants

• 1/2 c. chopped onion
• 1/2 c. sliced mushrooms
• 2 garlic cloves, minced
• 1 (10 oz.) pkg. thawed drained spinach
• 1 c. part-skim Ricotta cheese
• 3 oz. shredded Mozzarella cheese
• 1/4 c. nonfat sour cream
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• dash of ground nutmeg
• 8 (1 oz.) refrigerated crescent rolls

1. Spray nonstick skillet with cooking spray.
2. Saute onion, mushrooms and garlic over medium-high heat, stirring frequently until onion is translucent, 2 minutes.
3. Remove from heat and stir in spinach, Ricotta, Mozzarella cheese, sour cream, salt, pepper and nutmeg until thoroughly combined.
4. Preheat oven to 350u0b0. Separate dough; place 3 tablespoons of mixture on wide end of each roll.
5. Roll up to form croissant; place on nonstick baking sheet. Repeat with remaining rolls.
6. Bake until golden, about 20 minutes. Serves 8.

onion, mushrooms, garlic, spinach, ricotta cheese, mozzarella cheese, nonfat sour cream, salt, black pepper, ground nutmeg, crescent rolls

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504821 (may not work)