Description: Quick and easy, can use blue cheese or feta cheese. You can also add some meat crumbles if you don't want it veggie!
August 26, 2004
1 - 10 oz can refrigerated pizza crust
4 garlic cloves -- minced
4 cups spinach leaves
8 slices Vidalia or other sweet onion (1/8" thick slices)
1 1/3 cups sliced cremini or button mushrooms
3/4 cup crumbled blue cheese (about 3 oz)
Preheat oven to 425 degrees.
Unroll dough onto a baking sheet coated with cooking spray; cut into 4 quarters. Pat each quarter into a 6 x 5-inch rectangle. Sprinkle garlic evenly over rectangles. Top each rectangle with 1 cup spinach, 2 onion slices, 1/3 cup mushrooms, and 3 tablespoons cheese. Bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching all points together to seal. Bake at 425 degrees for 12 minutes or until golden.
NOTE: One poster said they used feta instead of blue cheese. Another poster said: "So easy and can be made so many different ways! The second time I made this I used what I had on hand: frozen spinach, garlic, sundried tomato bits, artichoke hearts, fresh basil, feta cheese and reduced fat crescent roll dough. Turned out great! "
Stacy's Notes: Made this April 2003 - very good! I loved these, Tim liked them ok, but said next time to be sure to make them with sausage or some kind of meat! I used less filling that specified, you don't need to overstuff them. I used fresh garlic, fresh baby spinach, Vidalia onion, baby portobellas and feta cheese. We had 2 each. I fixed a sauce of basil/oregano flavored tomato sauce that I added to sauteed garlic and onion, with a splash of olive oil. Next time, definitely fix some kind of side dish for this. The serving size is one, but we ate two each and were still hungry! :)