Crescent Spinach and Cheese Bake

• 1/2 cups Onion, finely chopped
• 1 clove Garlic, Minced
• 2 Tablespoons Oil
• 1/4 teaspoons Salt
• 10 ounces, weight Package Frozen, Chopped Spinach, Thawed
• 18 teaspoons Cayenne (or More)
• 1/2 cups Cooked Rice
• 1- 1/2 cup Mozzarella Cheese, Shredded
• 3 Tablespoons Parmesan Cheese, Grated
• 2 whole Eggs, Slightly Beaten
• 2 Tablespoons Milk
• 8 ounces, weight Package Crescent Rolls

1. Put onion and garlic in a skillet and cook in the oil until soft.
2. Stir in salt and pepper.
3. Squeeze the spinach to remove most of the liquid (I use a cheesecloth for this).
4. Combine the garlic/onion mixture, spinach and all remaining ingredients except the rolls.
5. Open the can of crescent rolls, trying not to flinch when it pops open.
6. I dont have much success with this.
7. Separate the rolls into 8 triangles.
8. Slightly flatten them on a floured board to make them larger and thinner.
9. Place 1/4 1/3 cup of the spinach filling on the fat end of the triangle.
10. Begin rolling up from the fat end.
11. Place the filled rolls, point side down, in a greased pie plate.
12. Tuck any extra filling in between the rolls.
13. Bake 25-30 minutes at 350F.
14. The leftovers make excellent breakfast food!

onion, clove garlic, oil, salt, cayenne, mozzarella cheese, parmesan cheese, eggs, milk, crescent rolls

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/crescent-spinach-and-cheese-bake/ (may not work)