Ingredients
- 1/2 c. chopped onion (I use more)
- 1/2 c. sliced mushrooms (can use a 4 oz. can, drained)
- 2 garlic cloves, minced (or 2 tsp. from the jar)
- 2 c. frozen spinach (one 10 oz. pkg), thawed and squeezed dry
- 1c. part-skim ricotta cheese
- 3 oz. shredded mozzarella cheese
- 1/4 c. light sour cream (recipe calls for non-fat, but I don't go there)
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- Dash ground nutmeg
- Tube of refrigerated Pillsbury crescent rolls (regular, not reduced-fat)
Directions
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Spray medium nonstick skillet with nonstick cooking spray. Saute onion, mushrooms, and garlic over medium-high heat, stiring frequently, until onion is translucent, about 2 minutes.
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Remove from heat; stir in spinach, ricotta, mozzarella, sour cream, salt, pepper, and nutmeg until thoroughly combined.
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Preheat oven to 350*.
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Separate dough; place equal amounts of spinach 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.
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Note: After I roll them up like a croissant, I then take the loose ends and pull them up to the middle of the croissant and stick the dough together in the center of each croissant. This helps to hold all the filling in especially if you’re going to freeze them. These freeze great and reheat very well in the microwave on Power 3 (defrost) for about 6 minutes and then Full Power for 30 seconds.
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Makes 8 @ 5 POINTS each