Spinach-Cheese CroissantsSubmitted by: KATHIE_B
IntroductionMake these as directed for appetizer size portions. Make these as directed for appetizer size portions.
1/2 cup chopped onion
1/2 cup chopped mushrooms
2 garlic cloves, minced
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 cup part-skim ricotta
3 oz. Parmesan cheese, grated
1/4c up light sour cream
1/4 tsp. salt
1/4 tsp. freshly ground pepper
dash of ground nutmeg
1 package reduced fat crescent rolls
Make 8 larger croissants for picnic sandwiches or for a soup/salad dinner.
Remove from heat. Stir in spinach through nutmeg.
preheat oven to 350F.
Separate dough. Cut each triangle in half. Use a rolling pin to flatten out. Place 1.5 Tablespoons (about a rounded tablespoon) fat the wide end of the triangle. Roll up to form "croissant".
Bake about 20 minutes.
Serving Size: Makes 16 appetizers or sides for soup