10oz284 grams chopped spinach, frozenthaw according to instructions on the package before using
8ozwhite mushroomsfinely chopped
1/2teaspoonblack pepperor to taste
1/4cupshredded parmesan & romano cheese
2x 8oz cans of Pillsbury Crescent Rolls
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!
Get recipe at: https://www.cookwithmanali.com/mushroom-spinach-ricotta-crescent-ring/