Spinach Cheese Croissants Recipe
Ingredients
| Onion | 1/2 Cup (16 tbs), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Garlic | 2 Clove (5gm), minced | |
| Frozen spinach | 2 Cup (16 tbs), drained | |
| 1 cup part-skim ricotta cheese | ||
| Shredded mozzarella cheese | 3 Ounce | |
| Non-fat sour cream | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Dash ground nutmeg | ||
| Eight 1-ounce refrigerated crescent rolls | ||
Directions
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.
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.
Chef
