Mushroom Spinach Ricotta Crescent Ring Food

SPINACH RICOTTA CRESCENT WRAP

Steps:

• Preheat oven to 350°F.
• On a baking sheet (sprayed with oil or lined with parchment paper), roll out crescent dough flat and press edges together to make a sheet.
• In a medium-sized cast iron skillet or saute pan, heat oil over medium heat. Add chopped bell pepper and saute for 3-4 minutes until slightly tender.
• Add spinach a cup or so at a time, cooking down in stages (should only take a couple minutes). Remove from heat and let cool slightly.
• Mix in ricotta and mozzarella cheeses, seasoning and salt and pepper. Let cool for a couple minutes, as to not melt dough in next step.
• Pour spinach mixture over crescent dough in an even layer, leaving room around the edges of the dough. Braid the crescent dough around the spinach mixture (see write-up in article for picture demonstration).
• Bake at 350°F. for 25-30 minutes, or until dough is golden brown.

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!

RICOTTA-SPINACH-MUSHROOM QUICHE

Steps:

• Heat oven to 400°.
• Mix spinach, mushrooms and green onions in a bowl; line a quiche or tart pan with pastry, pressing and trimming to fit; spoon vegetable mixture into pastry shell, pressing lightly to flatten evenly into crust.
• Combine ricotta, milk and eggs; stir in nutmeg, tarragon, rosemary and pepper to taste; pour over spinach mixture.
• Bake quiche until it is lightly browned and set, 30-40 minutes; a knife inserted into the center of the custard should come out clean.
• Cool at least 5 minutes before cutting into wedges to serve warm or chilled.

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.

SPINACH RICOTTA MUSHROOM QUICHE (LIGHTER)

Steps:

• Preheat oven to 400 degrees. Prick pie shell (9" pie pan) and prebake in hot oven for 5-8 minutes until lightly browned. Turn oven down to 350 degrees when pie crust is done.
• Cook spinach until thawed and warm. Drain very well, squeezing excess moisture out with hands. (Do not precook spinach if using fresh).
• Saute onion, garlic and mushroom with cooking spray and stir in spinach, salt, nutmeg and black pepper.
• In separate bowl, combine milk, cheesed and eggs and blend well. Add spinach mixture and stir well.
• Pour into prebaked pie shell and bake at 350 degrees for 50 minutes or until custard is set.