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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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This versatile recipe can be served as a main dish or as an appetizer. Usually, I have most of the ingredients already on hand in the refrigerator and cupboard. Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 can (6-1/2 ounces) tuna, well drained and flaked |
1 cup (8 ounces) cream-style cottage cheese, well drained |
1/2 cup grated parmesan cheese |
2 garlic cloves, minced |
1 tube (8 ounces) refrigerated crescent rolls |
3 slices (3 ounces) mozzarella or provolone cheese |
1 egg, beaten |
1 tablespoon water |
Directions:
1. In a small bowl, combine spinach, tuna, cottage cheese, Parmesan cheese and garlic; set aside.
2. Unroll crescent roll dough onto waxed paper; do not separate dough. Press to seal seams and perforations. Cover with another piece of waxed paper. Roll dough to form a 14-in. x 10-in. rectangle.
3. Transfer dough to a greased 15-in. x 10-in. x 1-in. baking pan, discarding waxed paper. Spread filling down center of dough lengthwise in a 3-1/2-in. strip. Top with mozzarella cheese.
4. On each long side, cut 1-in.-wide strips almost to edge of filling. Starting at one end, fold alternating strips at an angle across filling; pinch ends to seal. Combine egg with water and brush over top. Bake at 375° for 18-20 minutes or until golden brown. Serve warm. Yield: 10-12 appetizer or 4-6 main dish servings.
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