Ingredients
1 pound bulk pork sausage2 cups sliced fresh mushrooms1 medium onion, chopped2 garlic cloves, minced1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 cup shredded part-skim mozzarella cheese4 ounces cream cheese, softened1 cup half-and-half cream1 tube (8 ounces) refrigerated crescent rolls
Preparation
Preheat oven to 350°. In a large skillet, cook sausage, mushrooms, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles, 6-8 minutes. Drain.
Add spinach, mozzarella cheese, cream cheese and cream to sausage mixture; cook and stir until blended. Transfer to a greased 13x9-in. baking dish.
Unroll crescent dough into 1 long rectangle; press perforations to seal. Place over sausage mixture. Bake, covered, 10 minutes. Bake, uncovered, until golden brown and filling is bubbly, 12-15 minutes longer. Let stand 5-10 minutes before cutting.
