You may also like
Categories:
onion mushrooms garlic spinach Ricotta cheese Mozzarella cheese nonfat sour cream salt black pepper ground nutmeg crescent rolls
Viewed: 16 - Published at: 8 years agoIngredients
- 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
Method
- Spray nonstick skillet with cooking spray.
- Saute onion, mushrooms and garlic over medium-high heat, stirring frequently until onion is translucent, 2 minutes.
- Remove from heat and stir in spinach, Ricotta, Mozzarella cheese, sour cream, salt, pepper and nutmeg until thoroughly combined.
- Preheat oven to 350°. Separate dough; place 3 tablespoons of mixture on wide end of each roll.
- Roll up to form croissant; place on nonstick baking sheet. Repeat with remaining rolls.
- Bake until golden, about 20 minutes. Serves 8.
