Ingredients
The following ingredients have 4 Servings
- 2 teaspoons oil (I used vegetable oil)
- 2 garlic cloves (large)
- 1 small red onion (finely chopped)
- 10 oz 284 grams chopped spinach, frozen (thaw according to instructions on the package before using)
- 8 oz white mushrooms (finely chopped)
- 1/2 teaspoon black pepper (or to taste)
- 3/4 teaspoon italian seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 cup chopped cilantro
- 1/2 cup ricotta cheese
- 1/4 cup shredded parmesan & romano cheese
- 2 x 8oz cans of Pillsbury Crescent Rolls
- salt (to taste)
Instruction
- Preheat oven to 375 F degrees.
- Heat 2 teaspoons oil in a pan on medium heat. Once the oil is hot, add chopped garlic and onion. Saute for 2 minutes.
- Add chopped mushrooms and mix. Then add some salt, black pepper, 1/4 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper and mix.
- Cook for 3-4 minutes till the moisture from mushrooms dries out and they turn brownish.
- Add chopped spinach [I used frozen thawed cut spinach] and mix.
- Cook for 2-3 minutes till everything is mixed and mixture dries out.
- Transfer mixture to a bowl and then add ricotta cheese, shredded parmesan-romano cheese, Italian seasoning, remaining 1/4 teaspoon cayenne pepper & 1/4 teaspoon smoked paprika. Adjust seasoning at this point.
- Also add the chopped cilantro and mix everything till well combined.
- Open Pillsbury Crescent Rolls, separate into 16 triangles. Arrange triangles overlapping on the edges to form a circle on a baking sheet lined with parchment paper.
- Spoon mushroom-spinach-ricotta mixture on half of each triangle closest to center of ring.
- Bring each triangle up over the filling and tuck under the bottom layer of dough to seal it.
- Bake the crescent ring at 375 F degrees for 20-25 minutes until the dough turns golden brown.
- Let the crescent ring cool for 10 minutes before cutting into slices!
