Spinach Ricotta Crescent Wrap Recipes

MUSHROOM SPINACH RICOTTA CRESCENT RING

Steps:

• 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!

SPINACH STUFFED CRESCENT ROLLS

Steps:

• Spray medium skillet with nonstick cooking spray. Saute onion, mushrooms and garlic until onion is transparent.
• Remove from heat.
• Stir in spinach, ricotta, mozzarella, sour cream, salt, cayenne and nutmeg until throughly combined.
• Seperate crescent rolls.
• Place 3 tablespoons spinach mixture on wide end of each piece of dough.
• Roll up to form crescent.
• Place on nonstick baking sheet.
• Bake 20 minutes at 350.