Cheesy Spinach-Mushroom Crescents
Mixed Greens
Ingredients
- 1 (16-oz) pkg sliced mushrooms
- 2 Tbsp olive oil
- 1 (10-oz) pkg baby spinach
- 1 cup ricotta cheese
- 1½ tsp Italian seasoning
- 2 (8-oz) cans refrigerated crescent roll dough
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F. Cook mushrooms in hot oil in a large skillet over medium-high heat 5 minutes or until browned and tender. Add spinach, in batches; cook until spinach wilts. Remove from heat.
- Stir ricotta and Italian seasoning into mushroom mixture; cool slightly.
- Meanwhile, roll out dough on two greased baking sheets, pressing perforations together to make two large sheets of dough. Spoon spinach mixture on half of each dough sheet, leaving a 1-inch border. Sprinkle with mozzarella.
- Fold dough over spinach mixture, pressing edges to seal. Bake 18 to 20 minutes or until tops are golden, rotating pans after 10 minutes. Cut into 6 slices.
Side Dish Ingredients
- 2 (5-oz) pkg spring mix
- 1 pint grape tomatoes
- ⅓ cup vegan olive oil vinaigrette
Side Dish Instructions
- Combine salad mix and tomatoes. Drizzle with vinaigrette, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
463
|
90
|
553
|
| Fat (g) | 27 | 8 | 35 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 19 | 2 | 21 |
| Carb (g) | 38 | 5 | 43 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 755 | 117 | 872 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
