Spinach Cheese Croissants
|Chopped onion||1⁄2 Cup (8 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Frozen spinach||10 Ounce, thawed and drained (2 Cups)|
|Part skim ricotta cheese||1 Cup (16 tbs)|
|Shredded mozzarella cheese||3 Ounce|
|Non-fat sour cream||1⁄4 Cup (4 tbs) (10 Calories Per Tablespoon)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Ground nutmeg||1 Dash|
|Refrigerated crescent rolls||8 Ounce (Eight 1 Ounce Rolls)|
1. Spray medium nonstick skillet with nonstick cooking spray. Saute onion, mushrooms, and garlic over medium-high heat, stirring frequently, until onion is translucent, about 2 minutes.
2. Remove from heat; stir in spinach, ricotta, mozzarella, sour cream, salt, pepper, and nutmeg until thoroughly combined.
3. Preheat oven to 350°F.
4. Separate dough; place 3 tablespoons 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.