Ingredients
1
egg
1/2
cup reduced-fat chives-and-onion cream cheese spread (from 8-oz container)
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
1
cup shredded Swiss cheese (4 oz)
1/4
teaspoon salt
1/4
teaspoon pepper
1/8
to 1/4 teaspoon ground nutmeg
1/8
teaspoon red pepper sauce
1
can (8 oz) refrigerated Pillsbury™ Reduced Fat Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
cup sliced almonds
Olive oil cooking spray or regular cooking spray
2
tablespoons Progresso™ Italian style bread crumbs
Preparation
Heat oven to 400°F. In large bowl, beat egg. Add cream cheese; blend well. Add spinach, Swiss cheese, salt, pepper, nutmeg and red pepper sauce; mix well.
If using crescent rolls: Unroll dough onto ungreased cookie sheet. Press to form 12x8-inch rectangle; firmly press perforations to seal. If using dough sheet: Unroll dough onto ungreased cookie sheet. Press to form 12x8-inch rectangle.
Spoon and spread spinach mixture lengthwise on half of dough. Sprinkle with almonds. Fold untopped half of dough over filling; press edges and ends to seal. Spray top of dough with cooking spray. Sprinkle with bread crumbs.
Bake 18 to 24 minutes or until deep golden brown. Cool 5 minutes. Cut into crosswise slices.
