Recipe: Spinach Cresent Rolls

Spinach Cresent Rolls

8 oz. package softened cream cheese [fat free works
fine]
5 oz. [half package] frozen spinach
2 tbsp. milk [anything from 1%-heavy cream,
depending on taste and diet]
spices of your preference [i like garlic & onion powder,
salt, pepper, parmesan/romano cheese, & italian spice
mixes]
bacon bits [OPTIONAL]
1 medium egg
3 tubes refrigerated crescent rolls [they're intended to
make 8 croissant's per package. I imagine homeade
croissant dough would work wonderfully]

Mix the cream cheese, spinach, milk, and spices
[include bacon bits, if desired] in a small, coverable
bowl. when seasoned to taste, add egg and stir until
well mixed. cover, and refrigerate while working with
the dough.

Preheat the oven to 350 degrees F. Open the first package of dough and unroll. - there should be 4 rectangles, each sliced down one diagonal.

For each of these 4 rectangles, slice from corner to
corner, and across from edge to edge: / | - this will
result in 8 triangles of dough [or a total of 32 per
package of crescent rolls]. Place 1/2 tsp. of the spinach mixture onto each of the small triangles.

Pull one point of the triangle over the mixture, and tuck
under the bottom on the opposite side. Place triangles onto a non-stick cookie sheet, and bake for 10 minutes or until tops are golden. Remove from oven, and allow to cool 2-3 minutes.