1 pkg. (10 oz. frozen chopped spinach, thawed, well-drained
1/2 cup shredded Mozzarella cheese
1/3 cup Parmesan cheese
1/4 chives & onion cream cheese spread
1 egg, separated
1 can (8 oz.) refrigerated crescent dinner rolls
Preheat oven to 375 degrees. In a bowl mix spinach, Mozzarella, Parmesan, cream cheese and egg yolk. Separate crescent dough into 8 triangles. Cut each triangle diagonally in half. Lay out on a baking dish lined with foil and sprayed with non-stick. Evenly spread the spinach mixture onto each. Bring the corners of the dough to the center over the filling, overlapping ends and pinch together to seal. Beat egg white and lightly brush over bundles. Bake 12-15 minutes or until golden brown.
Comment: This is a Kraft Cheese recipe that I spotted and had to try. Of course I made changes! I used 3/4 cup of the Mozzarella cheese and 1/4 cup of Seasoned Parmesan cheese, the kind you sprinkle over spaghetti. I didn't have the chives & onion cream cheese but did have a block of plain so I put about 1/4 cup into the microwave for about 20 seconds and added 2 small finely chopped green onions, tops and bulbs. I wasn't sure how they meant to cut the crescent rolls so I just cut them in half and pressed them out on the baking sheet allowing me to have enough to bring up over the spinach mix. Also, the recipe called for 1 Tbsp. in each but I ended up with a bit left over so I divided it evenly among the crescents. This is one heck of a dish. I honestly think I could have eaten at least half of them but I didn't. I shared with my testers. Almost forgot - After the egg wash I sprinkled each bundle with a small amount of Colby cheese.
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